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Caramelized Pineapple-Habanero Salsa

Print Makes about 4 (490 mL) jars

Caramelizing pineapple plays up its golden sweet flavour in this simple, spicy salsa.

Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016). 

Level of Ease:


Preserving Method:

Waterbath Preserving

You Will Need:

  • 2 (1 kg) ripe pineapples, peeled, quartered lengthwise, and cored

  • Vegetable cooking spray

  • 6 Tbsp sugar, divided

  • 500 mL fresh lime juice

  • 1 habanero peppers, seeded and minced

  • 125 g chopped fresh cilantro

  • 1-1/2 tsp. salt


1. Preheat oven to 200C. Cut each pineapple quarter crosswise into 2.5 cm slices. Place slices in a single layer on 2 baking sheets coated with cooking spray. Sprinkle evenly with 60 g sugar.

2. Bake at 200C for 15 minutes. Turn slices over and bake 10 to 15 more minutes or until beginning to caramelize. Remove from oven; cool. 

3. Coarsely chop pineapple slices to measure 1.6 L. Combine pineapple, onion and next 2 ingredients in a large, stainless steel or enameled saucepan. Bring to a boil over medium heat. Cook 5 minutes, stirring occasionally. Stir in cilantro, salt and remaining 2 Tbsp. sugar.

4. Transfer half of pineapple mixture to a food processor; process until chopped. (Do not puree). Return chopped mixture to coarsely chopped pineapple mixture remaining in pan. Cook over medium heat 5 minutes or until thoroughly heated, stirring occasionally. 

5. Ladle hot salsa into a hot jar, leaving 1.25 cm headspace. Remove air bubbles. Wipe jar rime. Centre lid on jar. Apply band and adjust to fingertip-tight. Place jar in boiling-water preserver. Repeat until all jars are filled.

6. Process jars 15 minutes adjusting for altitude. Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool.

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