1 1/2 cup (canned) crushed pineapple in juice
1 clove garlic, quartered
1/2 cup dark brown sugar
1/2 cup white wine vinegar
1/2 teaspoon sea salt
1/2 teaspoon allspice
1/2 teaspoon cayenne
1/2 teaspoon ground roasted ginger
1/4 teaspoon ground cardamom
1/4 teaspoon cloves
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried thyme
Prep your jars/lids. Place all ingredients in blender. Pulse until smooth. Pour into a small sauce pan. Bring to a rolling boil and cook until thickened to ketchup consistency, about 20 minutes. Ladle into pint jars leaving 1/4 inch headroom. Process in a hot water bath for 10 minutes.
Note: If you do not wish to can, simply ladle into an air-tight container. Refrigerate up to one month.
Yield: about 1 8-oz jar and 1 4-oz jar (about 1 1/2 cups)
Note: A great source for canning information is the Blue Book guide to preserving. I highly recommend it for learning how to can. Here are some of my other favorite canning books and supplies.