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Ingredients
- 4 cups peeled and chopped pineapple
- 2 cups unrefined, granulated sugar
- 1 ounce fresh ginger, peeled and grated
- generous 1/4 teaspoon dried mustard
- zest of 1/2 an orange
Method
- If you'll be canning this, set up your waterbath. Get the water boiling and your jars at the ready. In a heavy-bottomed, non-reactive pot set over medium-high heat, toss together the pineapple chucks and sugar. When the sugar has melted, add in the ginger, dried mustard and orange zest and stir to combine. Increase the heat to high- you want this at a nice boil.
- Stir frequently, and after 10 minutes, start checking the temperature. This should hover around 220 when done. When it's ready, ladle carefully into your prepared jars, apply the bands and lids, and process for 12 minutes. Serve with cream cheese and crackers, or in any other of a number of ways.
