Pineapple Marmalade
This pineapple marmalade is great on toast or as a marinade or topping for pork or chicken. You can add it to frosting for a tropical twist on a cake, and you can even use it as the main ingredient in an agua fresca.
fresh pineapple - peeled, cored, and sliced
1
large
pineapple juice
½
cup
brown sugar
½
cup
cinnamon stick
1
(4 inch)
cloves
2
whole
lemon juice
¼
cup
lemon zest
1
tablespoon
 Coarsely blend pineapple in a blender.
  Combine pineapple juice, brown sugar, cinnamon stick, and cloves in a saucepan and bring to a boil. Boil for 1 minute, then remove cloves.
  Add pineapple, lemon juice, and lemon zest. Bring to a boil, then reduce the heat to low and continue cooking until thickened, about 1 hour, stirring every 10 minutes. Discard cinnamon stick.
  Meanwhile, inspect a jar for cracks and rings for rust. Immerse in simmering water until marmalade is ready. Wash a new, unused lid and ring in warm soapy water.
  Spoon pineapple marmalade into the hot, sterile jar, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jar to remove any air bubbles. Wipe the rim with a moist paper towel to remove any residue. Top with the lid and screw ring on tightly. Store in a cool, dark area.
