Makes about 4 cups
- 2 pineapples, peeled, cored, and cut into 1/3" cubes, juice reserved
- 2/3 cup sugar
- 3 Tbsp. lemon juice
- 1 large sprig rosemary
- 1 vanilla bean, split lengthwise
Active time: 30 minutes
Total time: 1 1/4 hours
Put pineapple with its juice, sugar, lemon juice, rosemary, and vanilla bean into a large pot and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, for 25 minutes. Using a slotted spoon, transfer pineapple to a rimmed baking sheet and set aside.
Bring remaining liquid to a boil again over medium-high heat, reduce heat to medium-low and simmer until syrupy and reduced to 1 cup, about 15 minutes. (Skim off and discard any foam from the surface, if needed.) Return pineapple to pot and continue to simmer until liquid is further reduced but mixture is still very juicy, about 10 minutes more. Discard rosemary and vanilla bean, set aside to let cool, and then transfer to jars. Store in the refrigerator for up to 2 weeks.
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