Begin by gathering your fresh pineapple and jalapeños. Chop the pineapple into small chunks and slice the jalapeños, removing seeds if you prefer less heat.

In a large pot, combine the chopped pineapple, sliced jalapeños, granulated sugar, apple cider vinegar, freshly grated ginger, and lemon juice. Stir well to incorporate the ingredients and bring the mixture to a gentle simmer over medium heat.

Cook for about 20-30 minutes, stirring occasionally until the pineapple softens and the sauce thickens into a syrupy consistency.

Check the consistency. It should resemble a glaze, thick enough to coat the back of a spoon. If it seems too runny, continue simmering for an additional few minutes while stirring.

Once the desired consistency is achieved, carefully transfer the hot mixture into sterilized jars, leaving about a half-inch of headspace at the top.

Let the jars sit undisturbed at room temperature for 12-24 hours. This resting period allows the jars to cool and aids in creating a proper seal.

After the jars have cooled and sealed, store them in a cool, dark place for future use.