1. Start by tossing the drained pineapple chunks into your food processor for a quick pulse chop. You want them to be nicely broken down but not entirely pureed.
2. Next, combine the chopped pineapple with the jalapeño, lemon juice, butter, red pepper flakes, and fruit pectin in a large pot. Put it over medium-high heat and stir constantly until it comes to a bubbling boil.
3. Once you see the bubbles, let it boil for exactly one minute—keep stirring! This keeps everything mixed and prevents burning.
4. Now, it’s sugar time! Add all 5 cups of sugar in one go and stir until it’s fully dissolved. Bring the mixture back to a boil and let it bubble away for another minute.
5. Remove the pot from heat and ladle the jam into sterilized jars. Hand-tighten the lids and rings.
6. To preserve your jam, process the jars in a boiling bath for 10 minutes.
Now you have a fabulous jar of Pineapple Jalapeño Jam ready to spice up your breakfast toast, cheese boards, or even as a gift! Enjoy!
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