• 2 (1 lb.14 oz.) cans sliced pineapple(reserve syrup)
  • 2 c. sugar
  • 1/2 c. light corn syrup
  • 3 (8 oz.) jars maraschino cherries, drained


Drain pineapple; reserve syrup. Combine the sugar, corn syrup, and 1 2/3 c. pineapple syrup in a heavy 10"" inch skillet. Cook over medium heat, stirring constantly, until mixture boils. Cook until temperature reaches 234 degrees F. on candy thermometer.

Add a third of the pineapple slices; bring to a boil. Reduce heat; Simmer 25 minutes or until pineapple is transparent around edges. Remove from skillet; drain on wire rack. Repeat with remaining pineapple, cooking a third at a time. Then add the 3 jars of maraschino cherries, drained. Simmer for 25 minutes. Let dry 24 hours at room temperature

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Submitted 6/13/05.
Source: Farm Journal's Country Cookbook
Submitted By: Linda Wilson
Candied Pineapple and Cherries