Pineapple-Ginger Chutney

This is a re-creation of my father's Pineapple-Ginger Chutney,
which he originally came up with to accompany roast duck

and also to glaze it.  I had been in the kitchen with him whenever
he made it, but he had never written it down.  This Father's Day I
decided to make it a goal, and after careful recollection and planning,
was immediately successful.

It's wonderful served with a cheese plate or cold meats.

Warning:  This Chutney Is Extremely More-ish!  I kept one jar and
gave 3 away; now I'm making more today!

 

Laurie Webster's Pineapple-Ginger Chutney:

(makes approximately 4 half-pints)

*1 1/2 fresh pineapples (approx. 6 cups: 4 cups diced
plus 2 cups ground with juice),  

*or

1 pineapple, diced, with 1 can (2 cups)  crushed pineapple w/juice

1/2 cup red onion, diced

1 1/4 cups cider vinegar

2 cups demerara sugar

1 1/2 cups pitted dates, halved

1 1/2" knob fresh ginger, peeled & grated coarsely

1 tsp ground ginger

1 tsp salt

Combine all ingredients in deep heavy saucepan.  Bring to boil

on medium heat, stirring twice, then skim the scum off the top and

lower the heat.  Continue to simmer, on low heat and stirring regularly,

for 35-55 minutes, or until the mixture is thick.

Put into prepared jars (sterilized and kept warm in a 325 F oven
on a baking sheet till needed), top with the lids & rings,

& let cool.  If the seal is not formed, process in boiling water
bath for 20 minutes. Let cool, tighten the rings and store.