Give your dad a big hug for sharing this recipe! My husband was the taste tester and he LOVED it. I'm not too familiar with chili peppers so I asked the lady at the market if the peppers were ppicantes and she said yes. I then enquired if they were mild, medium or hot and she said medium. There were NOT hot at all! So I chopped them up for the color and luckily I had some small dried chili peppers which I had for awhile. I new they were still spicy because my finger tips were burning afterwards, lol. I had no idea how much to use so I chopped up the two that I had. It has a good bite. I only used 1/2 cup sugar instead of 1 cup. I don't know which I enjoyed more, the aroma as it was cooking or the jam itself, lol. I was afraid I was going to attract all the neighbors. Yummy, yummy. Thank you very much! Abrazos.
There needs to be a love button as a like just isn't strong enough for you and your recipes. I'm definitely a huge fan and have made several of your recipes, they're all hits!
I made this with frozen pineapple and habaneros. Wooh! I enjoyed it with cracker, vegan sliced cheese, and this jam. Wow. Wonderful with a little kick! Thank you for a great recipe!❤
I just made a raw version of this recipe... wow! It’s sooooo delicious. I used all the same ingredients. But instead of the fresh garlic I used a pinch of garlic powder, and then I used 6 medjoul dates instead of the sugar. Then I mixed in some chia seeds to give it the gelatinous consistency. Land last but not least poured it all into a beautiful jar.
That looks awesome, Chef... your dad is brilliant! BTW, beautiful photography... and watching you taste things is just so very genuine! Thanks for the great lesson! 👍
Pineapples and chilies: what a healthy mixture! Dear Jana: thank You very much for inviting me being a fellow traveller at this life culinary journey...
Made a non spicy version of this for Christmas day, and it went well with turkey and crackers! My nephew is having it with toast and cheese and tabasco😋 will definitely make a spicy hot jar for the fridge! Thank you 😊🙏
I stumble on your chili recipe and I really like it. I will use my homemade bird's eye chili powder to do the same. Many thanks for sharing. From Pilipinas.
The last time I made jam, I just tossed the fruit/berries in my Instant Pot, on pressure cooking for half an hour. So great, NO stirring, the IP will let you know if it burns. I then added a calory free sweetener to taste and pektin to thicken - soooo good. I even made a jelly from store bought grape juice (unsweetened, pure juice)! Sooooo yummy! I added some concentrated apple juice for extra sweetness. 😋 I had thought about trying to make pineapple jam too, so this video is perfect! Thanks a lot from 🇳🇴❣️ 😋
Jennifer Dennison - It gives a beep and «burn» appears on the display, if I remember correctly. What a neat feature! Both times it has warned me, a small spot of burned food has been on the bottom, so little that the food has been saved (emptied the pot, cleaned it to remove the spot, then carried on).
Chef Jana - I never did before either, until I became plant based and started following people on UA-cam who used the Instant Pot. So I got myself one, but now I use it even more, because I bought the IP Mini, which is only 3 liters (In the mean time, I had a 2 liter Cosori, but that was just a tad too small, so when I could get the IP, I got that instead). The other one is 5.5 or 6 liters, much bigger and a bit more of a hazzle to pull out. It is fantastic for so many things, especially I love to steam seitan in it and make vegan yoghurt in it (make sure to buy one of the models with the yoghurt setting, if you buy one). IP is not for sale here in Norway, so I got mine on Amazon UK. One of the best things using one, is that it is so quick, but also that when you pressure cook, you close the lid and do nothing! I make polenta in it - no stirring! You just add polenta and water/broth/plant milk and set it to 30 minutes. Then when you open it, you stir it well, that’s it! I loooove polenta fries, done in the airfrier and dipped in a vegan yoghurt dressing! 😋 Thanks for great videos, Jana! Loved the new tiramisu video, I don’t like coffee! ☺️👏👍💚🌱🍀✅
This reminds me of a cross between my mom's sauce for "Waikiki meatballs" (just pineapple, sugar, and vinegar), and pepper jelly, which being North American "jelly" is a strained jam. Interestingly, pepper jelly is normally done with green chilies, but I've seen both colours brought out for Christmas. The savoury element you added with the garlic is perfect for my family, as my brother grows garlic in Michigan. Last night, I made a jam of my own mulberries frozen from May, and Opuntia cactus fruits, with Splenda to sweeten, a bit of pectin and rice flour, cardamom, powdered ginger, and a dash of salt. Perfection! Opuntias are like a hybrid watermelon / strawberry had a child with an apple. Mulberries are just slight floral note sugar bombs. I can't wait to try your family's jam, to add more fruit to my diet. Thanks for this.
@@ChefJana Young lady, don't make me blush! Lol! I learnt jam from my grandma when I was 10 or so. Her strawberry freezer jam...! She made Concord grape jam from a neighbor's vine that would make you want to slap your mama. And it's so easy!!! You get it, I know, and I'm so glad you share what you do, as you do. I don't have kids to pass skills on to, so seeing someone, either gender, doing so, and now as Vegan, sugar, you are like a cousin I just never met. Be well, and may the gods bless your house.
...My Dear Beloved Mama made such wonderful Vegan jams. And was giving them as presents to the friends and acquaintances... Dear Dear Dear Mama let Your soul be in Gan Eden... I love You so much...
I NEED a vegan blue cheese recipe. I miss strong cheeses :( or aged white cheddar, mmmmmmm. Stilton blue cheese was the best! I'm gonna make this Jam and put it with vegan sausage.
Connie's RAWsome Kitchen, she has recipes for making specifically bleu veined, fermented cheeses, from various types of nuts, usually. I made one that turned out well, in spite of not having a high speed blender. Her recipes and style I find complimentary to Chef Jana's.
@@jenniferdennison1532 I thought it was the case ;) what you can do is to freeze the fruits until you decide to make it, in case you cant find pineapples in the winter there ;)
Hello chef Jana! Are there any raw vegan cheeses without nuts you could make on here? I am stumped and I’m just starting my journey on my raw vegan diet. Hope you see this! Have a great day:)
I made this today. I used 3 cayenne peppers. It is delicious but I should have used 2 peppers. I seeded the chilies but it still was very spicy. It hurts so good!
Give your dad a big hug for sharing this recipe! My husband was the taste tester and he LOVED it. I'm not too familiar with chili peppers so I asked the lady at the market if the peppers were ppicantes and she said yes. I then enquired if they were mild, medium or hot and she said medium. There were NOT hot at all! So I chopped them up for the color and luckily I had some small dried chili peppers which I had for awhile. I new they were still spicy because my finger tips were burning afterwards, lol. I had no idea how much to use so I chopped up the two that I had. It has a good bite. I only used 1/2 cup sugar instead of 1 cup. I don't know which I enjoyed more, the aroma as it was cooking or the jam itself, lol. I was afraid I was going to attract all the neighbors. Yummy, yummy. Thank you very much! Abrazos.
Family recipes are the best. A must try ! It looks like exotic heaven.
Try it, and I hope your family love it😘
I am going to try your family recipe I love it , it looks delicious 😋
There needs to be a love button as a like just isn't strong enough for you and your recipes. I'm definitely a huge fan and have made several of your recipes, they're all hits!
Thanks so much 😊😍
@@ChefJana Thank you for sharing! Your recipies and ideas are always fresh and creative, not to mention yummy. :)
I’m so happy you like my recipes! I make everything with a lot of love! ❤️😘
Who would have thought of that so brilliant❣️
Thank you😘
congrats for the subscribers... many many more to come
Thanks a lot😘
I’ve never tried chilli jam but I love pineapple and chillies. I’m sure my family will love it. Thank you
It's so good! Hope your family love it😘
I made this with frozen pineapple and habaneros. Wooh! I enjoyed it with cracker, vegan sliced cheese, and this jam. Wow. Wonderful with a little kick!
Thank you for a great recipe!❤
I eat it over plain, almond milk yogurt. It’s fantastic!😋
Hi,thanks for sharing this wonderful recipe.I'm so glad that I came across it!! May I know how long is shelf life in room temperature?? Thanks!
Wow! Everything you make is wow!
Muah!
I just made a raw version of this recipe... wow! It’s sooooo delicious. I used all the same ingredients. But instead of the fresh garlic I used a pinch of garlic powder, and then I used 6 medjoul dates instead of the sugar. Then I mixed in some chia seeds to give it the gelatinous consistency. Land last but not least poured it all into a beautiful jar.
Wonderful!
This looks absolutely delicious! I will make it very soon 🤠 that you for sharing 🌟🌟🌟
My pleasure 😊
That looks awesome, Chef... your dad is brilliant! BTW, beautiful photography... and watching you taste things is just so very genuine! Thanks for the great lesson! 👍
Glad you enjoyed it, Gary! I think you'd like this one as well :)
Chef Jana 😎
Looks so good, thanks to you and your father. xx
Our pleasure!
Pineapples and chilies: what a healthy mixture! Dear Jana: thank You very much for inviting me being a fellow traveller at this life culinary journey...
Thank you so much, Petr! :)
Made a non spicy version of this for Christmas day, and it went well with turkey and crackers! My nephew is having it with toast and cheese and tabasco😋 will definitely make a spicy hot jar for the fridge! Thank you 😊🙏
That is awesome!
Looks so delicious thanks for sharing I like the way you put the ingredients together your explanation is good.
Thank you so much!
I stumble on your chili recipe and I really like it. I will use my homemade bird's eye chili powder to do the same. Many thanks for sharing. From Pilipinas.
Hope you enjoy it 😘
Thank you and your Dad for the recipe.
Thank you too!
You are awesome Jana, thank you for all your wonderful recipes. Best wishes from Melbourne, Australia.
Thank you so much, Evelyn! Much love to you too!
I adore pineapple and this looks SO good to me. I’m gonna find a chili and try it ❤️
Hope you enjoy😘
Thank you Jenna for shearing
Yum! Would be a nice dip for vegan egg roles
Great idea!!😘
The last time I made jam, I just tossed the fruit/berries in my Instant Pot, on pressure cooking for half an hour. So great, NO stirring, the IP will let you know if it burns. I then added a calory free sweetener to taste and pektin to thicken - soooo good. I even made a jelly from store bought grape juice (unsweetened, pure juice)! Sooooo yummy! I added some concentrated apple juice for extra sweetness. 😋 I had thought about trying to make pineapple jam too, so this video is perfect! Thanks a lot from 🇳🇴❣️ 😋
How does your IP let you know it is burning?
Interesting! Ive never used a pressure cooker but my mom does, I should try it sometime! Much love, sweetheart!
Jennifer Dennison - It gives a beep and «burn» appears on the display, if I remember correctly. What a neat feature! Both times it has warned me, a small spot of burned food has been on the bottom, so little that the food has been saved (emptied the pot, cleaned it to remove the spot, then carried on).
LottaTroublemaker that’s cool. I have an IP but it must not be the version you have. What version do you have? Maybe it is time to switch up!
Chef Jana - I never did before either, until I became plant based and started following people on UA-cam who used the Instant Pot. So I got myself one, but now I use it even more, because I bought the IP Mini, which is only 3 liters (In the mean time, I had a 2 liter Cosori, but that was just a tad too small, so when I could get the IP, I got that instead). The other one is 5.5 or 6 liters, much bigger and a bit more of a hazzle to pull out. It is fantastic for so many things, especially I love to steam seitan in it and make vegan yoghurt in it (make sure to buy one of the models with the yoghurt setting, if you buy one). IP is not for sale here in Norway, so I got mine on Amazon UK. One of the best things using one, is that it is so quick, but also that when you pressure cook, you close the lid and do nothing! I make polenta in it - no stirring! You just add polenta and water/broth/plant milk and set it to 30 minutes. Then when you open it, you stir it well, that’s it! I loooove polenta fries, done in the airfrier and dipped in a vegan yoghurt dressing! 😋 Thanks for great videos, Jana! Loved the new tiramisu video, I don’t like coffee! ☺️👏👍💚🌱🍀✅
Such unique recipe. Thank you, Chef ✌️
I'll make it next week! Thank you so much for this recipe!
Hope you enjoy😘
This reminds me of a cross between my mom's sauce for "Waikiki meatballs" (just pineapple, sugar, and vinegar), and pepper jelly, which being North American "jelly" is a strained jam. Interestingly, pepper jelly is normally done with green chilies, but I've seen both colours brought out for Christmas. The savoury element you added with the garlic is perfect for my family, as my brother grows garlic in Michigan. Last night, I made a jam of my own mulberries frozen from May, and Opuntia cactus fruits, with Splenda to sweeten, a bit of pectin and rice flour, cardamom, powdered ginger, and a dash of salt. Perfection! Opuntias are like a hybrid watermelon / strawberry had a child with an apple. Mulberries are just slight floral note sugar bombs. I can't wait to try your family's jam, to add more fruit to my diet. Thanks for this.
Oh. my. god. Your jelly sounds out of this world delicious! You've gotten me drooling over here, Herne!
@@ChefJana Young lady, don't make me blush! Lol! I learnt jam from my grandma when I was 10 or so. Her strawberry freezer jam...! She made Concord grape jam from a neighbor's vine that would make you want to slap your mama. And it's so easy!!! You get it, I know, and I'm so glad you share what you do, as you do. I don't have kids to pass skills on to, so seeing someone, either gender, doing so, and now as Vegan, sugar, you are like a cousin I just never met. Be well, and may the gods bless your house.
This recipe looks delicious! I can’t wait to try it! I would love to see your vegan blue cheese recipe as well if you decide to upload it😍
Can I bottle this recipe for shelf life?
Aaah! Can't wait to make this!
Love watching your videos
That’s great Paulette! And I’m happy you’re here! ❤️
Thanks for the recipe,Jana!
My pleasure 😊😘
O.M.G.! I can taste it in my mind!!! 😋😋😋 thank you Jana! ♥️
My pleasure, love! 😊
Looks delicious!
So good!😘
Great video, I love your channel!
You are so kind!
Since I can’t use sugar due to health I’m gonna try it with Date paste .
I love your channel wish you would put the ingredients amounts!
Just above her merchandise, click on show more.
Thanks😘
I am making this now, hope it turns out as good as yours looks!!
Good luck! :)
Looks yummy!!
Thank you 😋
That sounds delicious! 🍍
It is!😘
I m gonna try dis but with mangoes cause pineapples r so expensive thanks for sharing chef Jana
Hope you enjoy😘
...My Dear Beloved Mama made such wonderful Vegan jams. And was giving them as presents to the friends and acquaintances... Dear Dear Dear Mama let Your soul be in Gan Eden... I love You so much...
Nova aqui no seu canal estou amando suas receitas😍😍
Bem vinda, querida!
I made a jar of this. It's great on those GF, multi-grain crackers. Presumo que fale português. Voce fala espanhol tambem? Seu inglês é ótimo!
Oi, sim falo sou brasileira. Obrigada! Fico feliz que meu ingles seja compreensível! Um beijo pra voce!
I love chili jams, we make it with jalapenos.....and by the way they are green.....:)....
LOL Great idea😘
yum! thank you!
You are so welcome!😘
I have a pineapple ripening on my counter right now and my neighbor has habaneros in his yard... this is gonna be good!
Hope you enjoy😘
Yummy!! Hot a Spicy is GOOD. I Love it when the mouth burns!
So good😘
I NEED a vegan blue cheese recipe. I miss strong cheeses :( or aged white cheddar, mmmmmmm. Stilton blue cheese was the best! I'm gonna make this Jam and put it with vegan sausage.
Connie's RAWsome Kitchen, she has recipes for making specifically bleu veined, fermented cheeses, from various types of nuts, usually. I made one that turned out well, in spite of not having a high speed blender. Her recipes and style I find complimentary to Chef Jana's.
Sounds great!😘
That blue mold cheese you put jam on, what kind of cheese is that? Soooo curious, looked sooooo good! 😋
Blu cheese 😊😜
Homemade roquefort :)
Chef Jana - Amazing! Looks sooo yummy! 😋
Yummy
😋
I have vegan cheese envy. Will for sure make this but I wish I had cheese like yours! Thanks!
This was homemade, so delicious!
Chef Jana, can I use canned pineapple, and was that some sort of vegan blue cheese you served with the jam?
I think you can, just go easy o the sugar, because canned pineapples are already pretty sweet. Yes, that was vegan cashew blue cheese ;)
@@ChefJana Oh, do you have a video on making cashew blue cheese? I miss blue cheese a lot.
@@pokagal7335 no, not yet but I'm debating whether if I should make one or not?... 🤔
Haiyaa.....
10 from serbia balkan
Hi Jana, so you live in Spain? 😊
I do, Yvonne, in Gran Canaria! And you?😍
@@ChefJana yes, in Madrid. I love your recipes, thank you 🌹
Will this be good with bread? 😄
Yes, definitely! ;)
Can this be frozen?
Not really, sorry... :(
Chef Jana ty for responding. I just wondered if I could make ahead for the holidays as gifts. Wonderful recipe. Ty for sharing.
@@jenniferdennison1532 I thought it was the case ;) what you can do is to freeze the fruits until you decide to make it, in case you cant find pineapples in the winter there ;)
Hello chef Jana! Are there any raw vegan cheeses without nuts you could make on here? I am stumped and I’m just starting my journey on my raw vegan diet. Hope you see this! Have a great day:)
If I was your husband I would be looking over my shoulder lol
I made this today. I used 3 cayenne peppers. It is delicious but I should have used 2 peppers. I seeded the chilies but it still was very spicy. It hurts so good!
Update: Had this with a pan fried Beyond burger. Delicious! Hubby loves it.
Oh, you’ve nailed it. It’s PERFECT for pairing with burgers! ✌️❤️
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