2 cups finely chopped fresh pineapple
1 cup water, divided into 2/3 and 1/31 finely chopped jalapeno (with ribs and seeds for heat)
1 small packets pectin (Bell for no-sugar or low-sugar recipes)**
1/4 cup raw sugar (or white if you don't have raw on hand)
Finely chop pineapple and jalapeno and add to a medium saucepan with 2/3cup water. Bring to a boil and add pectin slowly, stirring to make its well combined. Add sugar and bring jam to a rolling boil, and boil hard for 1 minute while stirring.
Pour pineapple/pepper mixture into blender and pulse for 15-20 seconds until smooth.
If you are canning, heat a water bath before making the preserves. Sterilize the lids and jars for 5 minutes, and ladle hot preserves into (2) half pint jars leaving a 1/4" head space. Process 10 minutes, making sure there is 1" of water over the lids. Let stand overnight, and refrigerate and immediately use any jars that do not properly seal (the top shouldn't be able to pop down anymore).
**Check out the specific manufacturers directions on the pectin and adjust recipe accordingly. This recipe is intended to make no sugar added preserves so you can't use the regular pectin for sugar-based recipes. I found the small batch Bell's no/low sugar pectin. **
One of my favorite snacks is crackers with cream cheese, and a spicy jelly or jam. When we don't have any on hand, sometimes I just mix some chopped jalapeno rings with orange marmalade or apricot preserves and put it over a small square of cream cheese ...yummy!
This is also delicious on grilled pork, chicken, or fish.