Peppered Pineapple Chutney

• 1 large pineapple, not too ripepineapple
• 1 cup peeled and chopped oniononion
• Juice and grated rind of two limeslime
• 1/4 cup cider vinegarvinegar
• 2 tablespoons dark rumrum
• 1 cup light brown sugar, packedbrown-sugar
• 1 teaspoon black peppercorns, crushedpeppercorn
• 1/8 teaspoon ground cloveclove

1. 01Slice the crown of leaves off pineapple, quarter the fruit lengthwise, then slice out the fibrous core. Peel and dice the pineapple quarters.
2. 02Place pineapple in a heavy saucepan with the remaining ingredients, bring to a boil and cook over medium-high heat for 20 to 25 minutes, until most of the liquid has evaporated and the mixture is thick.
3. 03Transfer hot chutney to sterilized canning jars and seal according to manufactuer's directions, or store in containers in the refrigerator or freezer.

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