Pineapple Filling Recipe

    Pure Pineapple Filling, without adding Winter Melon Dragonfruit Peach Filling is used to make Pineapple

    Main Ingredients

    Two pineapples (1194 grams) 120 grams of rock sugar Corn syrup 110 grams

    Auxiliary Materials

    Butter 20 grams

    Pineapple Filling Preparation Steps

    1. Two pineapples, I weighed them at 1194 grams, and cleaned the remaining green skin thoroughly.

    2. Chop finely; it should be finer than what's in my picture. You can also use a food processor to chop. If you chop or process the pineapple, strain the juice using cheesecloth or a sieve to reduce cooking time.

    3. Put this into a non-stick pan and add butter, rock sugar, and water. Start on medium heat.

    4. After chopping the pineapple, I did not filter out the juice, so here comes that big pot of pineapple juice; my eyes are watering!

    5. When most of the liquid has evaporated, reduce the heat and continue to dry out the moisture until the filling forms a ball. 1194 grams of pineapple will yield about 397 grams of finished product, so it's best to make more if possible.

    Cooking Tips

    1. The amount of rock sugar and water syrup is not fixed; adjust based on your pineapple's taste after purchase, using the weight I provided as a reference. My pineapple was neither very sweet nor too sour, so this sugar quantity should be suitable.2. Regarding water syrup, which has a lower sweetness than Malt sugar; you can substitute with malt sugar if needed.3. Some recipes remove the pineapple core, but I tried to save it. However, it's best to process the pineapple core separately using a food processor because it is harder.4. Don't add all the sugar at once; taste as you cook until the mixture tastes sweet and tangy. Once most of the water has evaporated, the sweetness will increase.