Heat a medium saucepan over medium heat and add the bell peppers, pineapple, chilies, and garlic. Stir to combine.

Stir in the sugar, apple cider vinegar, orange juice, orange zest, grated ginger, and salt until the pan looks wet and glossy.

Bring the mixture to a gentle boil, stirring occasionally to prevent sticking and observing tiny pops and syrupy bubbles.

Lower the heat to a steady simmer and cook for about 35 minutes, stirring frequently. Look for slight browning on the edges and a jammy sheen.

Test the texture by dragging a spoon across the bottom; if it parts and slowly comes back together, it’s ready.

If a thicker jam is desired, whisk in the cornstarch slurry and cook for another 2-3 minutes until it thickens.

Remove from heat and let cool slightly. Transfer to a jar while warm and note that it will firm as it cools.