Slow Cooker Spicy Pineapple Chili Jam: A Sweet-Heat Delight

Directions:

1. Sterilize Jars: Wash jars in hot soapy water, then place in a 275°F (135°C) oven for 20 minutes.

2. Blend Aromatics: In a food processor, pulse chilies, onion, garlic, and water until finely chopped.

3. Slow Cook: Transfer mixture to a slow cooker with pineapple, sugar, vinegar, lime juice, and salt. Cook on LOW 1 hour, stirring occasionally.

4. Thicken Jam: Switch to HIGH, cook 2 more hours (place a tea towel under the lid for the last hour to absorb moisture).

5. Test Set: Chill a spoonful on a cold plate—if it thickens, it’s ready. If not, cook 30 more minutes.

6. Jar & Store: Ladle hot jam into sterilized jars, seal, and cool. Store unopened in a cupboard for up to 6 months (refrigerate after opening).

Tips & Variations:

🌶 Milder Jam? Use fewer chilies or swap in bell peppers for less heat.
🍯 Flavor Twists: Try adding ginger, smoked paprika, or a splash of bourbon.
✨ Smooth Texture? Blend with an immersion blender before jarring.

This jam is a true crowd-pleaser—once you try it, you’ll understand why my daughter can’t stop making it! Whether you’re spreading it on toast, pairing it with cheese, or gifting it to loved ones, it’s guaranteed to be a hit. Happy jam-making! 🍍🔥