Chunky Hot Pineapple Ketchup

Name: Chunky Hot Pineapple Ketchup
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: about 7 pints
Cuisine: American
Ingredients: 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)

By Colleen Sowa
@colleenlucky7

This is a very good (and spicy) chunky ketchup! Feel free to adjust the recipe to your liking.

This makes a very nice Christmas gift too!

Use as a ketchup or even as a bar-b-que sauce.

*** If you want less burn, use jalapeno peppers or use less of the habanero (omit seeds).

*** Some of this along with a can of jellied cranberry sauce makes a really great sauce for party meatballs!!

Rating:

★★★★★ 3 votes5

Comments:

11 Comments

Serves:

about 7 pints

Prep:

20 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

Add to Grocery List

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)

How to Make Chunky Hot Pineapple Ketchup

Step-by-Step

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.
Ladle quickly into sterilized pint jars leaving 1/4 inch head space. Remove bubbles. Wipe rims. Place lids and rings, tighten to fingertip tight.
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.
*** 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.