This mixture is made by boiling pineapple with fresh ginger and draws on Jamaica’s tradition of tropical spices. Some of the portioned mixture can be stored in the freezer for months.
Peel and dice the pineapple, then mix it with the sugar and lemon juice.
Cover the mixture and leave it undisturbed for 10 minutes, until the pineapple begins to release its juice.
Put the mixture in a saucepan with the grated ginger and bring to a boil. Once it boils, lower the heat and cook for 20 minutes, stirring occasionally, until thickened.
While hot, fill clean jars with the mixture and close the lids. You can put some of the jars in the freezer.
Leave 1–2 cm of headspace in jars you plan to freeze; otherwise, the mixture may expand as it freezes and push the lid off. After thawing, use within one week when kept in the refrigerator.
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