- Start by sterilizing your mason jars. You can do this by washing them in hot soapy water and then placing them in a preheated oven at 275°F (135°C) for 20 minutes.
- In a food processor, combine the chili peppers, onion, garlic, and water. Process until finely chopped.
- Add the chopped pineapple to the mixture and transfer everything to your slow cooker.
- Mix in the sugar, apple cider vinegar, lime juice, and a pinch of salt.
- Cook on low for 1 hour, stirring occasionally.
- After 1 hour, stir well and switch the slow cooker to high heat. Cook for an additional 2 hours, placing a tea towel under the lid for the final hour to catch condensation.
- To test if the jam is ready, place a teaspoon of jam on a chilled saucer and freeze for 1 minute. If it becomes firm and set, the jam is ready. If not, continue cooking on high for another 30 minutes.
- Once ready, carefully spoon the jam into the prepared jars, seal them, and let them cool completely at room temperature before refrigerating.
- Store unopened jars in a cupboard for up to 6 months. Once opened, store in the fridge for a maximum of 2 months.
Variations & Tips
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