When I cut the skin off it wasn’t too bad, there were only a few brown bits which I cut off, but I didn’t fancy eating it raw. In a flash of inspiration, I decided that I could adapt the Tomato and Chilli Jam recipe I made in September and create Pineapple and Chilli Jam.
Tasting the Pineapple Chilli Jam
I had a little taste and I have to say, that the Pineapple Chilli Jam is really good even without any time to mature. You could feel the heat of the chilli coming through the sweetness of the pineapple and the piquancy of the vinegar and fish sauce. I’m not sure what that fish sauce does exactly but it is definitely a must for chutneys and relishes.
Last night, I commented on Lyndsey’s blog, Vanilla Clouds and Lemon Drops, that I wasn’t sure whether I would have time to take part in her Sweet Heat challenge. And here I am with this sweet and spicy jar of jam as my entry for the challenge!
The Pineapple Chilli Jam and Tomato Chilli Jam look particularly splendid if you serve them in pretty crystal jam dishes. I was fortunate to inherit these from a friend of my mother.
This preserve would also make a great gift for friends or family. It’s not too hot and the sweetness makes it very popular with everyone.
Pineapple Chilli Jam
- 1 pineapple skin and core removed
- 2 medium red chillis with their seeds
- 4 fat garlic cloves
- 1 thumb of fresh ginger root peeled and roughly chopped
- 20 ml Thai fish sauce
- 175 g unrefined golden caster sugar
- 50 ml white wine vinegar
- Chop half the pineapple into small pieces and set aside. Put the rest of the pineapple with the chillies and their seeds, garlic, ginger and fish sauce in a blender and blitz to a fine puree.
- Spoon the puree into a deep, heavy-bottomed pan and add the sugar and wine vinegar. Bring to the boil slowly, stirring as you go.
- When it comes to the boil, turn down to a simmer and add the diced pineapple. Skim off any foam that rises to the surface and cook gently for up to 1 hour, stirring from time to time, to prevent the mixture catching and burning.
- When the mixture seems thick to the stir of a wooden spoon, decant it into a warm sterilised jar and seal.
- Store in a larder or cool place, not in the fridge, for up to 9 months.
- Once opened keep in fridge.
- Scrape the sides of the pot too so that everything cooks evenly. The mixture thickens as it cooks.