Step 1

In a large pot, combine the mangoes and pineapples. Cook on medium heat, allowing the fruits to release their juices.

Step 2

Once the fruits have softened, add the sugar, stirring continuously until it's completely dissolved.

Step 3

Bring the mixture to a boil, then reduce the heat, allowing it to simmer. Continue to stir occasionally.

Step 4

As the mixture thickens, add the lemon juice and chopped chili. Stir well to evenly distribute the chili.

Step 5

If you prefer a thicker jam consistency, add pectin and simmer for an additional 10 minutes.

Step 6

Test the jam's consistency by placing a small amount on a cold spoon. If it gels after a minute, it's ready.

Step 7

Remove the pot from heat and let the jam cool slightly.

Step 8

Transfer the jam into sterilized jars, seal them tightly, and store them in a cool, dark place.