Preserved Pineapple Chili Salsa
4 pounds cups cubed seeded peeled papaya (about 2 or 2 med)
cup cubed cored peeled fresh pineapple (about half of a medium pineapple) or
cup lemon juice
cup lime juice
cup pineapple juice
pint (8 oz) half glass preserving jars with lids and bands
COMBINE papaya, pineapple, raisins, lemon juice, lime juice, pineapple juice, peppers, green onion, cilantro and brown sugar in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.
LADLE hot salsa into hot jars leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.