My girl’s big on making these and giving them away as presents – I gave it a shot and it’s pretty darn good.
Indulge your taste buds with the delectable fusion of sweet and spicy flavors in this Slow Cooker Pineapple Sweet Chili Jam recipe. Perfect for spreading on toast, pairing with cheese, or glazing meats, this homemade jam adds a burst of tropical goodness to any dish. Let’s dive into the simple steps to create this mouthwatering delicacy.
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Ingredients:
| Ingredients | Amount |
|---|---|
| Fresh pineapple, finely diced | 2 cups |
| Sugar | 1 cup |
| Apple cider vinegar | 1/2 cup |
| Garlic cloves, minced | 2 |
| Red bell pepper, finely chopped | 1 |
| Thai red chilies, seeded and minced | 2 |
| Freshly grated ginger | 1 tbsp |
| Salt | 1 tsp |
| Fruit pectin | 1 (1.75 oz) package |
Instructions:
- Combine Ingredients: In the basin of your slow cooker, mix together the diced pineapple, sugar, apple cider vinegar, minced garlic, finely chopped red bell pepper, minced red chilies, grated ginger, and salt. Ensure the ingredients are evenly distributed.
- Cook on High: Cover the slow cooker and cook on high for 2-3 hours until the mixture is thoroughly cooked down, and the flavors have melded together, filling your kitchen with delightful aromas.
- Incorporate Fruit Pectin: Whisk in the fruit pectin until it’s thoroughly combined with the mixture. Continue to cook, uncovered, on high for an additional 30 minutes to an hour, allowing the jam to reach your desired consistency. Stir occasionally to prevent sticking and scorching.
- Jar and Seal: Once cooked to perfection, carefully ladle the hot jam into sterilized jars, leaving about 1/2 inch of headspace. Seal the jars according to standard canning procedures for long-term storage, or let cool and refrigerate for immediate enjoyment.
