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Ingredients
- 2 can (30-ounce.) sliced pineapple (in syrup, not juice), reserve syrup
- 2 c. Sugar
- 1/2 c. Light corn syrup
- 1 2/3 c. Pineapple syrup
Directions
- Drain 2 (1 pound 14 ounce.) cans sliced pineapple (in syrup, not juice). Reserve syrup. Combine 2 c. sugar, 1/2 c. light corn syrup and 1 2/3 c. pineapple syrup in a heavy 10" skillet. Cook over medium heat, stirring constantly, till mix boils. Cook till temperature reaches 234 degrees on candy thermometer.
- Add in a third of the pineapple slices; bring to a boil. Reduce heat; simmer 25 min or possibly till the pineapple is transparent around edges. Remove from skillet; drain on wire rack. Repeat with remaining pineapple, cooking a third at a time. Then add in 3 (8oz.) jars maraschino cherries, liquid removed.
- Simmer for 25 min. Let dry 24 hrs at room temperature.
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