Recipe: How to Make Candied Pineapples and Cherries

Found this in an old recipe book. The can/jar size of the pineapple and cherries needed may be different now.

Drain 2 (1 lb, 14 oz) cans sliced pineapple in heavy syrup, reserve syrup.

IN A HEAVY 10-INCH SKILLET COMBINE:
2 cups sugar
1/2 cup light corn syrup
1 2/3 cups pineapple syrup

Cook over medium heat, stirring constantly, until mixture boils. Cook until temperature reaches 234 degrees F on a candy thermometer.

Add 1/3 of the pineapple slices, bring to a boil. Reduce heat and simmer 25 minutes or until pineapple is transparent around the edges. Remove from skillet, drain on wire rack. Repeat this process with the remaining pineapple, cooking a third at a time.

THEN ADD:
3 jars (8 oz each) maraschino cherries, drained

Simmer for 25 minutes.

Drain on a wire rack and let all the fruit dry 24 hours at room temperature.