Is pineapple naturally high in pectin? It doesn't appear on any of my pectin charts.

Far as I know you can't make pectin from pineapple. We can and dry pineapple when available but the rind and core go to the compost.

Dave

Makes about 1 1/2 quarts
Ingredients

Peelings and trimmings of 1 pineapple, chopped
Piloncillo or dark brown sugar -- 3/4 cup
Water -- 1 1/2 quarts

Method

Clean a large glass container with hot soapy water and rinse it out well. Add the pineapple trimmings, piloncillo or brown sugar and water and stir with a clean spoon to dissolve the sugar.
Cover the container with plastic wrap and a lid and set in a warm, dark place for about 4 to 6 weeks. The liquid will turn murky and brown at first. But as time passes, any solids will settle out and the liquid will clear.
Once the liquid has cleared, strain the solids out of the vinegar by pouring it through several layers of cheesecloth or through a coffee filter. Store in a clean bottle away from light and in a cool place.

Variations

You can use the entire pineapple, including the fruit, if you like, but using just the trimmings works fine.

Notes

After the vinegar is strained and stored, it may eventually develop a gelatinous mass that either sits at the bottom or floats at the top. This is called the "mother" of the vinegar (madre de vinagre), and it is harmless. If you start a new batch of vinegar, make sure to include some of the "mother" from the old batch to keep help it develop.

Yes, freezing does change the texture slightly, as freezing does with a lot of different things. Because I use my frozen pineapple for making jams and jellies, texture is not an issue for me because it is all getting cooked down anyway. The taste is pretty much the same to me. I don't notice that much of a taste difference but like I said, I'm cooking mine. I hope this helps.