CHUNKY HOT PINEAPPLE KETCHUP

Chunky Hot Pineapple Ketchup image

Provided by Colleen Sowa

Categories Spreads

Time 1h20m

Number Of Ingredients 17

6 habanero peppers (all but stem) (very finely minced)
8 clove garlic (very finely minced)
1 small onion (very finely minced)
3 can(s) crushed pineapple (including juice)
2 1/2 c brown sugar
1 c apple cider vinegar
1 c lemon juice
6 large cans, tomato paste
5 can(s) water
1 1/2 Tbsp canning salt
1 1/4 tsp ground black pepper
1 tsp ground cloves
2 tsp garlic powder
1/2 c dark molasses
1/3 c corn syrup, light
1/3 c each: tabasco sauce and worchestershire sauce
1 large lemon (zest and juice)

Steps:

1. Put all ingredients in a large stainless steel kettle. Bring to a rolling boil, stirring constantly on medium-high heat. Turn the heat down and simmer on low heat for 30 minutes, stirring constantly. Bring it back up to a boil that can not be stirred down. Turn off heat.
2. Ladle quickly into sterilized pint jars leaving 1/4 inch head space. Remove bubbles. Wipe rims. Place lids and rings, tighten to fingertip tight.
3. Place jars in boiling bath, put the lid on canning kettle. Bring to a boil for 30 minutes. Remove the lid, wait 5 minutes. Remove jars to a towel lined surface to sit and cool for 24 hours before moving to store them in pantry. Check jars to make sure they sealed before moving them.
4. *** Be sure and taste this several times to get the flavor you like, add or take away pepper and spices as desired. *** This is very good on burgers, chicken, beef and pork... especially when grilled. I wouldn't serve this to children.