My daughter can't get enough of making these for gifts, and I finally tried it—it's amazing!

In the heart of the Midwest, where the seasons paint the landscape with vibrant hues, preserving the bounty of summer has always been a cherished tradition. This Slow Cooker Spicy Pineapple Chili Jam is a delightful twist on a classic, infusing a touch of tropical sunshine into a beloved preserve. The sweetness of pineapple dances with the heat of chili, creating a jam that's as versatile as it is delicious. It's a recipe that brings together the old and the new, reminding us of the days when canning was a community affair, and every jar was a promise of warmth in the colder months. This jam is perfect for those who love a little spice in their life, and it's a wonderful way to capture the essence of summer all year round.

This spicy pineapple chili jam pairs beautifully with a variety of dishes. Spread it over a warm, crusty bread for a simple yet satisfying snack, or serve it alongside a cheese platter to add a sweet and spicy kick. It also makes a delightful glaze for grilled chicken or pork, enhancing the flavors with its unique blend of heat and sweetness. For a true Midwestern touch, try it as a topping for cornbread or mix it into baked beans for a surprising twist.

Servings: Makes about 4-5 jars

4 cups of chopped pineapple
4-5 red chili peppers, deseeded and chopped
1 large onion, chopped
4 cloves of garlic
1/2 cup of water
3 cups of sugar
1 cup of apple cider vinegar
Juice of 2 limes
Pinch of salt

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.

For a milder version, reduce the number of chili peppers or use a milder variety. You can also experiment with different types of vinegar, such as white wine vinegar or rice vinegar, to alter the flavor profile. Adding a teaspoon of grated ginger can give the jam an additional layer of warmth and complexity. If you prefer a smoother texture, blend the jam with an immersion blender before transferring it to jars.