Pineapple-Jalapeño Chutney

   I like the complex combination of sweet, savory, and tart, all at the same time. The Jalapeño peppers give this an added kick of spice. You can choose to add as many or as few of the Jalapeño pepper slices as you like, depending on your personal tastes. The peppers continue to add heat to the chutney the longer it's in the jar, so keep that in mind when adding them to your preserving pan. 

--> Please chop ingredients by hand. If you use a food processor, the ingredients will probably end up too small, which results in a finished product that resembles an unappealing mush. You want to be able to recognize the ingredients in your chutney.

Makes ~8 half pints

• 1 pineapple, peeled, cored and chopped
• 1 1/2 lbs Granny Smith apples, peeled, cored and chopped
• 5 TBS grated fresh ginger
• 1 cup water
• 3 cups apple cider vinegar
• 1 TBS yellow mustard seeds
• 1 TBS brown mustard seeds
• 1 TBS (sea) salt
• 1 cup brown sugar
• 1 cup white sugar
• 1 or more Jalapeño peppers, seeded and sliced 

*Be very careful when working with fresh Jalapeño peppers. Always wear disposable gloves. Never touch your face when working with hot peppers! I have a small plastic cutting board that I use exclusively for prepping hot chiles. The Capsaicin oils are difficult to remove and you don't want cross-contamination.

1.) Prepare your canning jars; prepare seals according to manufacturer's instructions.

2.) Combine all ingredients except salt and sugars in a large, heavy-bottomed, non-reactive pan. (In other words, don't use an aluminum, copper, or cast iron pan when cooking with lemon juice &/or vinegar.)

3.) Mix well while bringing mixture to a boil over medium-low heat, then reduce heat and simmer for 10-20 minutes, or until fruit is slightly tender.

4.) Add the salt, sugar and sliced Jalapeño pepper rings, and bring back to a boil, stirring until salt and sugar are dissolved. Cook for 30 min or until most of the liquid has evaporated and the chutney has thickened to desired consistency. 

4.) Once desired thickness has been achieved, remove the preserving pan from the heat then spoon mixture immediately into hot sterilized jars, leaving 1/2" headspace. (1" headspace if you are freezing.)

5.) Look for any air bubbles in the jars and if you see any, use a chopstick or plastic knife to pop them, then wipe rims of jars spotlessly clean. I like to use a damp paper towel for wiping rims.

6.) At this point you can do one of 3 things:

      > Cover jars with tight-fitting lids and store in the refrigerator for up to 3 months. 

      > Cover jars with tight-fitting lids and store in the freezer for up to 6 months. 

      > Process the jars to create a shelf-stable preserve that won't need refrigeration. If processing, following these steps:

A.) Use 2 piece lids made for canning jars - place sealing lid on jar, then screw on bands until they're fingertip-tight.

B.) Process for 15 minutes in a Boiling Water Bath, then remove jars with a jar-lifter and place on a towel on the counter. Let rest for 24 hours, then check for proper seal before storing.

C.) If jars lids seal, store them in a cool, dark place for up to one year.

Helpful tip: Check lids for a proper seal by pressing the middle of the lid with a finger or thumb. If the lid stays down, it is sealed and will easily keep for up to one year in a cool dark place. If the lid springs up when you release your finger, the lid is unsealed. Place unsealed jars in your refrigerator and eat within 3 months, or within one month after opening.

Recipe adapted from "Preserving" by Oded Schwartz