Preheat oven to 400°F. Cut four 24x15-inch sheets of parchment paper. Fold each sheet in half, forming 15x12-inch rectangles. Cut a heart shape from one of the rectangles. Use this as a guide to cut 3 more hearts from the remaining rectangles. Set hearts aside.
In a medium bowl combine the jam, vinegar, sesame oil, garlic, and salt. Add the pork and toss to coat; set aside.
In a large bowl combine the pineapple, sweet peppers, edamame, and cashews. Working with one at a time, unfold the parchment and mound 1/4 of the pineapple mixture on one side of the heart, leaving a 3-inch border. Top each mound with one-fourth of the pork mixture, separating the strips as much as possible.
Starting at the top of the heart, make a 1/2-inch folded edge, creasing crisply. Working your way around again, make overlapping 1/2-inch folds. Twist the tip of the heart and tuck it under the packet. Place packets on a large baking sheet (they may overlap). Bake for 15 minutes or until the pork is done, but still slightly pink in the center.