Papaya Mango Salsa (Canning)

Submitted by zeldaz51

"I make a lot of fresh fruit salsas to go with grilled or broiled fish, chicken, or pork, so I was excited to find a fruit salsa you can store in the pantry! I think this is really close to a chutney, as it's cooked and soft, rather than a fresh fruit salsa. It would be great served on brie or with cream cheese and crackers. Add the jalapeno seeds and ribs if you like more heat, or substitute a hotter chile for the jalapeno. From "The Complete Book of Small Batch Preservation"."

 

• Ready In: 35mins
• Ingredients: 9
• Yields: 2 half pints

ingredients

• 1 papaya, peeled, seeded, and chopped (the small variety, not the big ones)
• 1 mango, peeled and chopped
• 1 jalapeno chile, seeded and minced
• 1 lime, juice and zest of, grated
• 1⁄4 cup unsweetened pineapple juice (freeze the rest for other applications)
• 1 tablespoon finely chopped crystallized ginger or 1 tablespoon candied ginger
• 1 tablespoon rice wine vinegar
• 1⁄4 teaspoon pickling salt
• 2 tablespoons chopped of fresh mint

directions

1. Place chopped fruit, chile, lime juice, zest, pineapple juice, ginger, vinegar, and salt in a medium saucepan. Bring to a boil on high heat, reduce heat and simmer for 1 minute. Stir in mint, return to boil, cook 1 minute.
2. Ladle hot salsa into hot jars, leaving 1/2 inch headroom. Process 20 minutes (half pint jars) for 20 minutes.