Tangy Pineapple Marmalade

Ingredients

• fresh pineapple
• 1/4 cup swhite sugar
• medium lime, zested and juiced
• teaspoon sprepared horseradish

Instructions

1. Peel, core, and cut the pineapple into 1 inch chunks. You should have about 5 cups of fruit. Place the pineapple chunks into the bowl of a food processor and pulse until you reach a texture that would be equivalent to roughly shredded.
2. Combine pineapple, sugar, lime juice, and lime zest in a deep saucepan. Bring to a rolling boil over medium heat. Reduce heat to medium low, and cook, stirring frequently to avoid sticking, until most of the juice has evaporated, and you reach a marmalade consistency, 50 to 60 minutes. Stir in the horseradish, and if necessary, adjust seasoning to suit your taste.
3. Allow marmalade to completely cool and store in the fridge in a covered jar. The marmalade will firm up as it chills.

Tips

If you prefer, substitute lemon for the lime. Extra marmalade may be frozen.