How to Make Pineapple Candy
- Weigh rareripe pineapple. Remove the crown. Wash pineapple thoroughly in tap water.
- Soak in chlorinated water (200 ppm) for 10 minutes to reduce microbial load. Drain.
- Peel the fruits and remove the eyes and the core.
- Cut the fruits into desired thickness and shape (or cut it into wedges of about 2 cm thickness or dice it into desired size and thickness).
- Soak the fruits into hot boiled heavy syrup (1 part water: 1 part sugar) containing citric acid equivalent to 0.3% (3g/liter of syrup), and sodium benzoate, 0.1% (1g/liter of syrup). The latter is added as a precautionary measure against mold growth.
- Let the material stand overnight in a cool place.
- Drain the fruits.
- Increase the syrup concentration by 2% or more and boil.
- Cool the hot syrup slightly and re-soak the fruits.
- Repeat this operation daily for about a week or until the sugar no longer dissolves.
- Drain the syrup-impregnated fruit.
- Wipe off sticky syrup with clean moist cloth, and dry under the sun or appropriate drier until moisture content is about 30 to 35%.
- Cool. Pack and seal it in polyethylene bags, glass jars, or other appropriate containers.