Jerk-Spiced Mango Pineapple Chutney

• 4 cups chopped peeled ripe mangoes (about 4 medium)
• 4 cups finely chopped fresh pineapple
• 2-1/2 cups packed brown sugar
• 1-1/2 cups cider vinegar
• 1 large onion, chopped
• 1/3 cup finely chopped crystallized ginger
• 1 Scotch bonnet or habanero pepper, seeded and minced
• 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
• 2 tablespoons rum
• 2 garlic cloves, minced
• 2 teaspoons ground allspice
• 1 teaspoon ground cinnamon

1. In a Dutch oven, bring all ingredients to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/4 hours or until thickened.
2. 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.
3. 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.

peeled ripe mangoes, fresh pineapple, brown sugar, cider vinegar, onion, ginger, scotch, thyme, rum, garlic, ground allspice, ground cinnamon

Taken from www.tasteofhome.com/recipes/jerk-spiced-mango-pineapple-chutney/ (may not work)