Servings: 9 pints

9 cups white sugar 9 cups white sugar
6 cups pineapple juice (46 oz can of unsweetened pineapple juice) 6 cups pineapple juice (46 oz can of unsweetened pineapple juice)
3 cups rice vinegar or Apple cider vinegar 3 cups rice vinegar or Apple cider vinegar
6 tbsp garlic minced 6 tbsp garlic minced
1-2 cups of finely minced hot red peppers or 6-12 tbsp Red chili flakes (I used 1 1/2 cups and it's spicy) 1 to 2 cups of finely minced hot red peppers or 6 to 12 tbsp Red chili flakes (I used 1 ½ cups and it's spicy)
6 tbsp Tomato Ketchup 6 tbsp Tomato Ketchup
2 tbsp salt 2 tbsp salt
1 cup clear jel 1 cup clear jel
2 cups cold water 2 cups cold water

In a large heavy bottom pan add sugar, pineapple juice , vinegar , salt. Bring the mixture to a boil.
Add chili flakes, minced garlic and ketchup. Boil on medium heat for 5 minutes.
Mix clear jel and cold water. Lower the heat and stir in slowly.
Cook the mixture on low heat till it thickens and comes to desired sauce like consistency. (The sauce will thicken when it cools down.)
Ladle into prepared hot jars leaving ½ inch head space, water bath or steam can for 20 minutes. Let sit for 5 minutes before removing from canner.
Makes 9 pints