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Recently I purchased an electric canner to replace my old water bath canner.   I have been eyeing them for some time to make canning all of the lovely things from my garden easier.  You would think a good farm girl like me would relish putting away 20 quarts of pickles or tomato juice.  NOT...I am a small batch canner.  I like variety and with grown kids, my husband and I just can't eat a quart of pickles every week.  This canner has changed my life -- it is so stink'n easy to use and only uses 6 cups of water.  I don't have to stand and watch it constantly -- and bonus -- my kitchen doesn't get hot and steamy.  I am also having fun making interesting new things. This week I have made 3 quarts, plus 3 pints of Bread and Butter pickles, 4 half-pints of Kosher Dills, 4 half-pints of Hamburger Dills, and 4 half-pints of this yummy, Pineapple-Mango Chili Jam.  It is a sweet, hot, and savory jam that makes brie or cream cheese with crackers or toasted french bread slices an elegant, easy appetizer. Ok, so the pineapples and mangos didn't come out of my garden -- but they came out of somebody's garden...ok, it is more likely a field -- but a girl has to live it up sometimes! This recipe is directly from the Ball canning cookbook that came with my new FreshTech canner -- note - this is not a paid advertisement -- just sharing info on my new gadget crush.  However, you can use any safe canning method you prefer. Pineapple-Mango Chili Jam   Save Print Prep time 30 mins Cook time 35 mins Total time 1 hour 5 mins   Sweet, savory, jam made with pineapples, mangos, and jalapenos. Author: Ball...