Pineapple with Mint and Chile Preserve- it's a Keeper!

Another amazing preserve from The Preservatory by Lee Murphy.  Serve it with pork (beautiful pork ally), with an Indian lamb curry.  I added the pineapple to my chicken fried rice and my son Alex made us a Siempre (of course!) tequila pineapple cocktail.  Both delicious!

My next batch will include more chiles.

For approximately twelve 250 ml jars.

Ingredients

5 lbs     peeled and chopped pineapple
4 lbs     sugar
1/4 cup lemon juice
1/2 cup fresh mint, chopped
1 whole dried chile pepper, per jar

Directions

Stir together all the ingredients in a large saucepan.  Bring to a boil for five minutes.  Cool, then refrigerate overnight.

The next day, bring to a boil and cook to set at 220 degrees F.  Remove from heat and stir.  You could remove the chiles at this point.  I chose to add one to each jar.

Let sit five minutes, then ladle into hot sterilized jars, wipe rims, place lids and process 10 to 15 minutes.

Revised in 2021:  10 lbs of pineapple, peeled and cubed; 2 kg sugar; 1 tsp dried hot pepper flakes.  Made 14 x 250 ml jars.