Pineapple Chilli Jam is a sweet and spicy relish with a similar combination of flavours as Mango chutney. It’s really simple to make and makes an ideal gift.
How the Pineapple Chilli Jam Recipe was devleoped
This recipe is the result of a supermarket ‘buy one get one free’ offer on pineapples.
We ate the first pineapple, but I was away from home for a few days and when I returned the second pineapple was looking a little sad and wrinkled.
I hate to waste food, so I thought I’d see what I could salvage from the pineapple.
What can I do with an over-ripe pineapple?
Cut off the skin and check that the flesh of the pineapple is okay. Remove any brown bits. If the pineapple is not good enough to eat raw, then it is still ideal to make it into a preserve.
My flash of inspiration was to adapt the Tomato and Chilli Jam recipe I made in September and create Pineapple and Chilli Jam.
What does Pineapple Chilli Jam taste like?
I had a little taste and I have to say, that the Pineapple Chilli Jam is really good even without any time to mature. It is sweet with a little chilli heat and a savoury note from the fish sauce.
I’m not quite sure what the fish sauce does but I think I like it and I’ll definitely include it in chutney and relish again.
What is good to eat with Pineapple Chilli Jam?
What you serve with Pineapple Chili Jam is very much a matter of personal taste but here are few suggestions:
- Warm and Cold Cooked Ham
- Cold Cooked Chicken
- Mild Cheeses such as Brie and Camembert
- Beef and Veggie Burgers
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!
Serve in pretty dishes for special occasions
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.
Pineapple Chilli Jam would also make a great gift for friends or family. It’s not too hot and the sweetness makes it very popular with everyone.
This Tomato Chilli Jam is really delicious and easy to make at home. It’s ideal to make when you have a glut of tomatoes or when you can buy them cheaply.
Apricot and Apple Chutney is a thick and chunky sweet preserve packed full of fresh and dried fruit. Serve it with cheese and cold meats, it is also delicious with curry as an alternative to mango chutney.
Luscious Beetroot Relish is a total delight. It is soft and easily spreadable on burgers or sandwiches. It’s sweet and tasty without being harsh with vinegar, well worth trying.
Sweet Cucumber Relish is a sweet, crunchy, and pickled relish that is ideal to liven up your sandwiches, burgers, salads, and more.
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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.