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Caribbean Sunset Sweet Chili Jam

A bright and flavorful jam combining sweet pineapple and spicy chili peppers, perfect for gift giving or pairing with various dishes.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 jars
Course: Condiment, Snack
Cuisine: Caribbean
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces red bell peppers, finely chopped Helps create a sweet base for the jam.
  • 1 cup pineapple, finely chopped Fresh pineapple offers the best sweet-tart balance.
  • 2–3 pieces red chili peppers, finely minced Adjust to taste for heat level.
  • 3 cloves garlic, minced Fresh garlic adds bigger flavor.
  • 1 cup sugar Start with less if you taste before adding.
  • 1/2 cup apple cider vinegar Adds acidity to balance sweetness.
  • 1/4 cup fresh orange juice Use fresh for the best taste.
  • 1 piece orange zest Enhances citrus flavor.
  • 1 tablespoon fresh ginger, grated Provides a warm spice.
  • 1/2 teaspoon salt Enhances overall flavor.
  • 2 tablespoons cornstarch mixed with 2 tablespoons water Optional, for thickening.

Method
 

Preparation
  1. Prep everything: chop peppers and pineapple, mince chilies and garlic, zest the orange. Have the cornstarch slurry ready.
Cooking
  1. Add the peppers, pineapple, chilies, garlic, sugar, apple cider vinegar, orange juice, orange zest, grated ginger, and salt to a medium saucepan. Stir to combine.
  2. Heat over medium until the mixture comes to a lively boil, and you hear a steady simmer.
  3. Once boiling, reduce the heat to low and let it simmer gently. Stir often so the fruit doesn’t stick.
  4. After about 25 minutes, you’ll notice the mixture darken and thicken at the edges.
  5. Check the texture after about 35 minutes by spooning some onto a chilled plate to see if it gels slightly.
  6. If you want thicker jam, add the cornstarch slurry now and cook for another 2–3 minutes until glossy.
  7. Remove from heat and let cool slightly before spooning into warm jars.

Notes

For storage, jam keeps in the fridge for 2-3 weeks. It can be frozen in portions for up to 3 months. Reheat gently on low. Taste adjustments can be made by adding sugar for tartness, or experimenting with soy sauce for savory notes.