1. In the basin of your slow cooker, combine the diced pineapple, sugar, apple cider vinegar, minced garlic, red bell pepper, red chilies, grated ginger, and salt. Stir well to distribute the ingredients evenly.
2. Cover and cook on high for 2-3 hours, until the mixture is thoroughly cooked down and flavors have melded together.
3. Whisk in the fruit pectin until thoroughly combined. Then continue to cook, uncovered, on high for an additional 30 minutes to an hour, or until the jam has reached your preferred consistency. Stir occasionally to prevent sticking and scorching.
4. Once cooked, carefully ladle the hot jam into sterilized jars, leaving about 1/2 inch of headspace. Seal the jars according to standard canning procedures or cool and refrigerate if you plan on consuming the jam relatively quickly.
Variations & Tips
– For a chunkier jam, reduce the cook time slightly, keeping an eye on the consistency.
– If the heat is too high, you can remove or lessen the amount of Thai chilies or replace them with milder peppers.
– Adding a hint of lime zest can bring a zesty kick to the jam, complementing the pineapple beautifully.
– To extend the shelf life, proper canning techniques can be used, and the jam can be stored in a cool, dark place for up to a year. Always ensure you are following safe and updated canning practices.
– Remember, slow cookers vary in terms of temperature and cooking times, so adjustments might be necessary depending on your specific model.
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