Pineapple Jalapeño Heatwave Jam

Instructions:

1. Combine the pineapple, jalapeños, sugar, honey, apple cider vinegar, lemon juice, salt, and ginger (if using) in a medium saucepan.
2. Heat over medium until the mixture reaches a boil, stirring to dissolve the sugar.
3. Reduce the heat to maintain a steady simmer and cook for 15–20 minutes, or until thickened and glossy.
4. Mash lightly with a spoon or potato masher for a smoother consistency, or leave it chunky for more texture.
5. Let the jam cool completely, then transfer it to a jar. Refrigerate for up to 2 weeks.

Variations

• Add a diced habanero for a hotter, fruitier version.
• Stir in a tablespoon of chopped fresh mint after cooling for a refreshing twist.
• Replace half the pineapple with mango for a richer tropical profile.
• Add a pinch of turmeric for color and subtle warmth.
• Blend briefly with an immersion blender for an ultra-smooth glaze.

Tips

• Use fully ripe pineapple for maximum sweetness and juiciness.
• If the jam thickens too much as it cools, stir in a splash of hot water to loosen it.
• For deeper flavor, cook the mixture an extra 5–10 minutes to allow further caramelization.
• Wear gloves when chopping jalapeños if you’re sensitive to capsaicin.
• This jam pairs exceptionally well with sharp cheeses, roasted meats, and grilled seafood.