SURE.JELL Pineapple Chutney

Name: SURE.JELL Pineapple Chutney
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 112
Cuisine: Global
Ingredients: 79 milliliters HEINZ Apple Cider Vinegar; 177 milliliters firmly packed light brown sugar; 1 teaspoons butter or margarine; 2 Tbsps chopped crystallized ginger; 946 milliliters prepared fruit (buy about 1-1/2 fully ripe medium pineapples); 1 box SURE-JELL Fruit Pectin; 946 milliliters granulated sugar, measured into separate bowl; 1 teaspoon ground allspice; 1 teaspoons ground cinnamon; 1 teaspoons ground cloves; 1 teaspoons ground ginger; 59 milliliters fresh lemon juice; 79 milliliters chopped onions; 237 milliliters raisins; 2 teaspoons salt

SURE.JELL Pineapple Chutney might be just the condiment you are searching for. This recipe serves 112. One serving contains 45 calories, 0g of protein, and 0g of fat. Head to the store and pick up ground cinnamon, ground allspice, butter, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water.

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Water

Pour boiling water over flat lids in saucepan off the heat.

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Water

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Sauce Pan

Let stand in hot water until ready to use.

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Water

Drain jars well before filling.

Pare, core and finely chop pineapples. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot.

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Pineapple

Fruit

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Pot

Add raisins, vinegar, onions, lemon juice, ginger, salt and spices; stir until well blended.

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Lemon Juice

Raisins

Vinegar

Ginger

Onion

Spices

Salt

Stir pectin into prepared fruit mixture in saucepot.

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Pectin

Fruit

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Pot

Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in granulated and brown sugars. Return to full rolling boil and boil exactly 1 min., stirring constantly.

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Butter

Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.

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Ladle

Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches.

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Water

Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min.

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Water

Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)