chunky hot pineapple ketchup

Name: Chunky Hot Pineapple Ketchup
Prep time: 20 min
Cook time: 1 h
Cuisine: American
Ingredients: 6 - habanero peppers (all but stem) (very finely minced); 8 clove(s) garlic (very finely minced); 1 small onion (very finely minced); 3 can(s) crushed pineapple (including juice); 2 1/2 cup(s) brown sugar; 1 cup(s) apple cider vinegar; 1 cup(s) lemon juice; 6 large cans, tomato paste; 5 can(s) water; 1 1/2 tablespoon(s) canning salt; 1 1/4 teaspoon(s) ground black pepper; 1 teaspoon(s) ground cloves; 2 teaspoon(s) garlic powder; 1/2 cup(s) dark molasses; 1/3 cup(s) corn syrup, light; 1/3 cup(s) each: tabasco sauce and worchestershire sauce; 1 large lemon (zest and juice)

(3 RATINGS)

74 Pinches 1 Photo

Colleen Sowa

La Crosse, WI

Updated on Nov 20, 2010

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!!

Rate

prep time 20 Min

cook time 1 Hr

method Stove Top

yield about 7 pints

Ingredients

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

How To Make chunky hot pineapple ketchup

Step 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.

Step 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.
Step 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.
Step 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.
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