Tropical Pineapple Pie Filling Recipe for Water Bath Canning
Here is a fantastic water bath canning recipe for a whole fresh pineapple you may have. I, again, bought a slew of fresh pineapples on sale from my local bargain grocery store for a dollar each. Taking inventory of my pantry I noticed that we had a bunch of pineapple jam and marmalade so I wanted to do something different. Thus, I made this marvelous recipe, Tropical Pineapple pie filling for water bath canning.
This pie filling is sweet and delicious. Made with just a few ingredients; coconut, pineapple, sugar, orange juice, and Clear Jel, this water bath canning recipe is easy to make. This recipe doesn’t make a whole lot so it can almost be considered a small batch recipe. I like to can it in half pint jars because it makes it easier to use for small individual tarts.
This recipe is from SB Canning website. You can find the original recipe, Tropical Mix for Pies and Tarts, here.
- 2 cups orange juice
- 1 cup white sugar
- 1/4 cups + 1 tbsp. Clear Jel
- 3 cups pineapple chunks
- 3/4 cup shredded coconut, sweetened or unsweetened
- Prepare all water bath canning equipment, mason jars, lids and rings, and prep and cut fruit.
- In a large pot combine orange juice, white sugar, and clear jel. Cook over medium heat until mixture thickens. Keep stirring often.
- Lower heat and fold in coconut and pineapple.
- Keep warm and fill hot mixture into hot mason jars with 1 inch headspace.
- Remove air bubbles, clean rim, and place lid and ring.
- Process for 20 minutes in boiling water bath canner.
- Makes about 5-6 half pints, 2-3 pints, or 1 quart.