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pineapples raisins apple cider vinegar onions lemon juice ginger salt ground allspice ground cinnamon ground cloves ground ginger butter granulated sugar brown sugar
Viewed: 98 - Published at: 7 years agoIngredients
- 4 cups prepared fruit (buy about 1-1/2 fully ripe medium pineapples)
- 1 cup raisins
- 1/3 cup HEINZ Apple Cider Vinegar
- 1/3 cup chopped onions King Sooper's 1 lb For $0.99 thru 02/09
- 1/4 cup fresh lemon juice Safeway 4 ct For $5.00 thru 02/09
- 2 Tbsp. chopped crystallized ginger
- 2 tsp. salt
- 1 tsp. ground allspice
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1/2 tsp. ground ginger
- 1 box SURE-JELL Fruit Pectin
- 1/2 tsp. butter or margarine
- 4 cups granulated sugar, measured into separate bowl
- 3/4 cup firmly packed light brown sugar
Method
- Bring boiling-water canner, half full with water, to simmer.
- Wash jars and screw bands in hot soapy water; rinse with warm water.
- Pour boiling water over flat lids in saucepan off the heat.
- Let stand in hot water until ready to use.
- Drain jars well before filling.
- Pare, core and finely chop pineapples.
- Measure exactly 4 cups prepared fruit into 6- or 8-qt.
- saucepot.
- Add raisins, vinegar, onions, lemon juice, ginger, salt and spices; stir until well blended.
- Stir pectin into prepared fruit mixture in saucepot.
- 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.
- 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.
- Place jars on elevated rack in canner.
- Lower rack into canner.
- (Water must cover jars by 1 to 2 inches.
- Add boiling water, if necessary.)
- Cover; bring water to gentle boil.
- Process 10 min.
- 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.)
