Name: CERTO Pineapple Chutney
Prep time: 45 min
Total time: 45 min
Yield: Makes about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.
Ingredients: 4 cups prepared fruit (buy about 1-1/2 fully ripe medium pineapples); 1 cup raisins; 1/2 cup HEINZ Apple Cider Vinegar; 1/3 cup chopped onions; 1/4 cup fresh lemon juice; 2 Tbsp. chopped crystallized ginger; 1 tsp. ground allspice; 1/2 tsp. ground cinnamon; 1/2 tsp. ground cloves; 1/2 tsp. ground ginger; 5 cups granulated sugar, measured into separate bowl; 3/4 cup firmly packed light brown sugar; 1/2 tsp. butter or margarine; 1 pouch CERTO Fruit Pectin

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45 Min(s)

45 Min(s) Prep

Healthy Living

Capture pineapple at it peak with this CERTO Pineapple Chutney. Crystallized ginger and a collection of spices round out the pineapple chutney's flavor.

What You Need

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128 servings

Original recipe yields 128 servings

4 cups prepared fruit (buy about 1-1/2 fully ripe medium pineapples)

1 cup raisins

1/2 cup HEINZ Apple Cider Vinegar

1/3 cup chopped onions

1/4 cup fresh lemon juice

2 Tbsp. chopped crystallized ginger

1 tsp. ground allspice

1/2 tsp. ground cinnamon

1/2 tsp. ground cloves

1/2 tsp. ground ginger

5 cups granulated sugar, measured into separate bowl

3/4 cup firmly packed light brown sugar

1/2 tsp. butter or margarine

1 pouch CERTO Fruit Pectin

Let's Make It

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 and core pineapples; finely chop or grind fruit. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot. Add raisins, vinegar, onion, lemon juice, ginger, salt and spices; mix well.

Stir sugars into 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 pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle quickly 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.)

Kitchen Tips

Tip 1

User Defined

At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet - increase processing time by 5 min.; 3,001 to 6,000 feet - increase processing time by 10 min.; 6,001 to 8,000 feet - increase processing time by 15 min.; 8,001 to 10,000 feet - increase processing time by 20 min.

Tip 2

User Defined

Every once in a while, you may find that your jam does not set the way you expected. If your efforts resulted in a runny batch, try our Remake Directions to improve your finished jam. If your jam still doesn't set, you can always use it as a glaze or syrup.

Nutrition

Calories

Calories From Fat

% Daily Value*

Total Fat 0g

Saturated Fat 0g

Trans Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrates 11g

Dietary Fiber 0g

Sugars 11g

22%

Protein 0g

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet.

servings

Makes about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.