The marriage of sweet and spicy flavors in a jam isn’t new, but the resurgence of interest in homemade preserves invites us to bring back the traditional art with a twist. The pineapple sweet chili jam I’m sharing with you today finds its origins in the exotic tastes of Southeast Asia, where chili sauces and fruit-based condiments are a staple. This jam couples the tropical brightness of pineapple with the bold kick of chili, creating a versatile condiment that transcends ordinary spreads. It’s perfect for those who aren’t afraid to layer their palette with a symphony of flavors and who revel in a homemade touch to their pantry staples.
This jam works wonders as a glaze for grilled chicken or pork. It can also elevate a simple cheese platter, pairing excellently with robust cheeses such as aged cheddar or gouda. Additionally, a dollop atop a crispy bruschetta with cream cheese can create a delightful appetizer, or simply spread it on a warm slice of artisanal bread for an indulgent snack.
Slow Cooker Pineapple Sweet Chili Jam
Servings: Approximately 4 cups
Ingredients
– 2 cups fresh pineapple, finely diced
– 1 cup sugar
– 1/2 cup apple cider vinegar
– 2 garlic cloves, minced
– 1 red bell pepper, finely chopped
– 2 Thai red chilies, seeded and minced (or to taste)
– 1 tbsp freshly grated ginger
– 1 tsp salt
– 1 (1.75 oz) package fruit pectin
Directions
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