Jamaican Jerk Pineapple Ketchup

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.

My thoughts:

This is really small batch canning. I had some pineapple leftover from another recipe and I already had the water boiling for another canning project so I thought I’d make a tiny batch of tropical tasting ketchup. It was even easier to make than my earlier ketchups because I started with crushed pineapple rather than having to cook down fresh fruit. It only took about 20 minutes to make the whole thing and then 10 minutes to can. I used the same flavors as jerk seasoning to give it a bit of a kick and I quite like how it turned out. You can use it as you would any ketchup but it is especially good on seafood and pork.

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  1. Pamela @ Brooklyn Farm Girl

    With all these spices, this has to smell extra amazing!

  2. This looks delicious! Can I substitute the white wine vinegar for regular vinegar? Also, how long will the sauce last if I can it?

  3. White vinegar should be fine. It should keep up to one year.