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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
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.
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