Pineapple & Chilli Ketchup using pineapple juice that's passed its sell-by date

So I found a whole one litre carton of pineapple juice that was two weeks passed its sell-by date. It smelled ok. It tasted ok. But since I had no intention of using it as a juice anytime soon......what to do? Got it! Pineapple and Chilli Ketchup.

First things first - find a 500ml jar (or two 250ml jars) and put them through the dishwasher with their lids.

Then:

Pour the pineapple juice into a saucepan and add a 435gram tin of crushed pineapple along with the syrup (I only had pinapple cubes so I smashed them up a bit with the hand blender). Chuck in a tablespoon of grated ginger (or a teaspoon of powdered ginger - or don't worry about the ginger) with 1/2-1 teaspoon grated, flaked or powdered chilli (whatever you've got - I used chilli flakes and 1/2 teaspoon gave a good enough kick) and 1/4 teaspoon of salt.

Bring to the boil: now this is where you ideally need a sugar thermometer and bring it up to 220c. If you don't have a thermometer then watch the boiling bubbles - they change from many to few, from small to big, and the whole thing starts to spit a little - takes about 15 minutes.

Once at 220c, make a slack of paste using 2 teaspoons of cornflour with 2 tablespoons water and add this to the pineapple mix - stirring constantly - be careful of the spitting now. Cook for a further five minutes at high heat and then pour into the sterilised jar/s.

This is amazing added to salsas and marinades or served as a condiment with cheese, meat or curry.