Ingredients
4 cups chopped peeled ripe mangoes (about 4 medium)4 cups finely chopped fresh pineapple2-1/2 cups packed brown sugar1-1/2 cups cider vinegar1 large onion, chopped1/3 cup finely chopped crystallized ginger1 Scotch bonnet or habanero pepper, seeded and minced2 tablespoons minced fresh thyme or 2 teaspoons dried thyme2 tablespoons rum2 garlic cloves, minced2 teaspoons ground allspice1 teaspoon ground cinnamon
Preparation
In a Dutch oven, bring all ingredients to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/4 hours or until thickened.
Carefully ladle hot mixture into five hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
