1 large jalapeno chile, stemmed, seeds reserved, and minced
1 tbsp ginger, grated
2 pods star anise, optional
Method
combine everything except the jalapeno seeds in a 12-inch skillet
bring to a boil over high heat
reduce heat to medium-high and simmer, stirring often, until mixture is thickened and has darkened in colour. this usually takes about 25 to 30 minutes.
discard star anise
mash jam with potato masher to even consistency
continue to simmer until silicone spatula or wooden spoon leaves distinct trail when dragged across the bottom of the skillet. this usually takes another 5 to 10 minutes.
transfer jam to two 1-cup jars and let cool completely
cover and refrigerate for at least 24 hours before serving
Notes
iza made some and it was awesome
jam can be refrigerated for up to three weeks
for a spicier jam, add the reserved jalapeno seeds
the star anise pods add a subtle licorice-like flavor, but they can be omitted