This technique is similar to my Roasted Rhubarb Ketchup, but I changed up the ingredients a bit. After all, rhubarb is quite tart, and pineapple, of course is sweet, especially when cooked in any way.
It's a fun project, and it will make your kitchen smell quite exotic. Make this when you have the time and the inclination. You will be rewarded with the prettiest jars of condiments to show off on your shelf.
This recipe is loosely based on the Roasted Rhubarb Ketchup recipe in The River Cottage Preserves Handbook.
- 1 fresh pineapple, peeled, cored and chunked
- 1/2 red onion, peeled and cut in half again
- 2 garlic cloves, no need to peel
- 1/4 cup cilantro, chopped
- 4 TBS cider vinegar
- 2 TBS lime juice
- 1/4 cup packed brown sugar
- 1/2 tsp sea salt, or more to taste
- 1/2 tsp ground cumin
- 1/4 tsp cinnamon
- 1/8 tsp ground cloves
- Note: Up to 2 cups of apple or pineapple juice may be necessary for extra moisture
1. Preheat oven to 350 degrees.
2. Spread pineapple, red onion and garlic on a roasting pan, place in oven and roast for approximately one hour, stirring every 15 minutes. You will know it's completely cooked when the edges of pineapple chunks turn golden brown.
Note: While you are waiting for the pineapple to roast you should prepare your canning jars!
3.Scoop contents of roasting pan into a food processor and puree until smooth. (Add water, apple juice or pineapple juice 1/4 cup at a time, if the consistency is too thick to process. Fresh pineapples can vary in natural water content.)
4. Pour contents of food processor into a saucepan. Add remaining ingredients to saucepan and cook for 15-20 minutes covered over LOW heat, stirring often to be sure it isn't sticking to the bottom of the pan. The reason for covering the mixture is to prevent burns & stains from the simmering ketchup, which has a tendency to splatter.
> If you want the ketchup to have a smooth pour-able consistency, you can blend it for a few seconds with an immersion blender, or you can run it through a food mill before bottling or sealing in jars. If not, the ketchup will be slightly chunky because of the fibrous nature of pineapple.
5. Remove from heat and ladle into jars. Look for any air bubbles in the jars and if you see any, use a chopstick or plastic knife to pop them before wiping rims clean with a dry paper towel.
6. At this point you can either cover jars with tight-fitting lids (and store in the refrigerator for up to 3 months, or in the freezer for up to 6 months) or you can process by following these steps:
7. Place a sealing lid on the jar, screw on a band until finger-tight then wipe jar rims spotlessly clean with a dry paper towel.
9. Ladle into jars, and process in a Boiling Water Bath for 15 minutes for half-pint jars. (If needed, add extra hot water to be sure jars are completley submerged before covering Boiling Water Bath Canner with the lid.)
10. Remove jars with a jar-lifter and place on a towel on the counter in a draft-free place. Let rest for 24 hours, then check for proper seal before storing.
11. If jars lids seal, store them in a cool, dark place for up to one year.
Note: 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 use within one month.