Pineapple Chutney - cooking recipe

Ingredients

4 cups canned crushed pineapple, well drained
2 cups brown sugar, packed tightly
2 cups cider vinegar
1 teaspoon salt
1 cup green bell pepper, seeded and chopped
1 cup seedless raisin
1 cup slivered almonds
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper

Preparation

Combine pineapple, sugar, vinegar and salt in a large saucepan.
Heat to boil; simmer gently, stirring frequently for 25 minutes.
Stir in remaining ingredients.
Cook slowly, stirring often, until mixture thickens.
Ladle into sterilized hot jars, leaving 1/4 inch headspace.
Seal; process in water bath canner for 10 minutes.