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1
Dice pineapple into 1/2-inch pieces, removing any brown eyes.
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2
Combine fruit, sugars, mint and lemon juice.
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3
Cover and leave on the counter for 1 hour.
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4
Stir pineapple mixture and discard the mint.
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5
Add mixture to a heavy nonreactive pan and simmer slowly, stirring regularly, for about an hour, until sauce is very thick and clear and has reached 220 degrees.
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6
Add rum.
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7
Stir until mixture is thick and clear again, about 5 minutes.
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8
Sauce will keep 3 months in the refrigerator or a year if processed.
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9
To process, put a rack in a large stockpot or line the pot with a folded kitchen towel, then fill the pot with water and bring to a boil.
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10
Add 4 half-pint canning jars and boil for 10 minutes.
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11
Jars may be left in the warm water in the pot until ready to be filled.
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12
Alternatively, sterilize the jars by running them through a dishwasher cycle, leaving them inside until ready to fill.
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13
Place canning rings in a small saucepan, cover with water and bring to a boil.
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14
Turn off heat and add the lids to soften rubber gaskets.
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15
Rings and lids may be left in the water until jars are filled.
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16
Remove the jars from the water bath and ladle hot sauce into warm jars, leaving 1/2-inch of headspace.
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17
Run a plastic knife gently around the inside of the jar to remove any air bubbles.
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18
Recheck the headspace.
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19
Wipe jar rims clean with a damp towel.
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20
Place the lids on the jars, screw on the rings and lower the jars back into the pot of boiling water.
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21
Return to a full boil and boil for 15 minutes.
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22
Transfer jars to a folded towel and let cool for 12 hours.
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23
You should hear them ping as they seal.
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24
Once cool, test the seals by removing rings and lifting jars by the flat lids.
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25
If a lid releases, the seal has not formed.
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26
Unsealed jars should be refrigerated and used within 3 months, or reprocessed.
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27
Rings and jars may be reused, but a new flat lid must be used each time.
