Pineapple Chilli Jam (Relish)

Pineapple Chilli Jam is a sweet and spicy relish with a similar combination of flavours to mango chutney. The pineapple and chillies combine so well with ginger and garlic and an unusual ‘secret’ ingredient. It’s really delicious served with cheese, burgers or cold meats.

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Pineapple is such a delicious fruit. It used to be a real exotic treat, however prices have dropped over the years and now fresh pineapple is readily available at reasonable prices.

As pineapple is now easily affordable, I feel it is realistic to preserve it in this sweet and spicy relish.

What is in Pineapple Chilli Jam?

• Fresh pineapple
• Fresh chillies
• Sugar
• Garlic
• Ginger
• Vinegar

Secret Ingredient!

And that special ‘secret’ (not secret) ingredient is Thai Fish Sauce! Please don’t be put off by this ingredient, the Pineapple Chilli Jam doesn’t taste of fish but it definitely adds an unidentifiable something to the chilli jam.

What kind of pineapple should I use?

I use a standard pineapple from the supermarket. Make the jam when the pineapples are on offer at the best price. If you use a large pineapple you will need to add about 1/3 more of the other ingredients.

Can I make the Pineapple Chilli Jam 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. 

Can I use canned pineapple?

I have not made the recipe with canned pineapple, however I can see no reason why it would not work. Buy pineapple in juice rather than in syrup.

How to make Pineapple Chilli Jam

Although this is called a jam it is really more of a chutney or relish. You do not need to check for a setting point. The jam is ready when it has cooked down to a thick paste.

All quantities and full instructions can be found in the recipe card at the bottom of the page

• Remove the leaves an outer skin of the pineapple with a sharp knife
• Cut out the central core and discard
• Chop half the pineapple into small pieces and set aside

• Roughly chop the rest of the pineapple and put it in a high powered blender with the chiillies, garlic, ginger and fish sauce.
• Blend to a fine puree

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• Put 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 the jam comes to the boil, turn it down to a simmer and add the diced pineapple.
• Cook gently for up to 1 hour, stirring to prevent the mixture catching and burning.
• When the mixture is thick and a wooden spoon leaves a trail through the jam, decant it into a warm sterilised jar and seal.

How do I sterilise my jar?

I sterilise my jam jars and metal lids by thoroughly washing and rinsing them.  I then put them, still wet,  upside down onto a baking tray and place it in the oven at 150C just before I start to make the jam.

The water creates steam which helps to sterilise the jars.  I take them out of the oven and fill them with the hot jam, then put on the lids.  There are other methods but this is how I sterilise my jars.

How many jars does this recipe make?

This recipe makes approximately one 350g jar of Pineapple Chilli Jam from one medium pineapple.

Can I increase the quantities to make more jam?

I make this jam in small quantities. You can double the quantities but I would not recommend making more than double because there is a risk that the sugar will catch on the bottom of the pan and burn.

What does Pineapple Chilli Jam taste like?

It is sweet with a little chilli and ginger heat and a savoury note from the fish sauce. The chilli heat will vary depending on the chillies you use. I buy fairly mild chillies but if you like the heat then use something stronger.

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?

Serve Pineapple Chili Jam with anything you would usually serve with chutney or relish. It is very much a matter of personal taste but here are a few suggestions:

• Warm or cold cooked ham
• Cold cooked chicken
• Mild Cheeses such as Brie and Camembert
• Beef and Veggie Burgers
• Curry
• Add a teaspoon to salad dressing

Pineapple Chilli Jam makes an Ideal Holiday Gift

Both Pineapple Chilli Jam and Tomato Chilli Jam make ideal gifts. The Pineapple Chilli Jam is not too hot and the sweetness makes it very popular with everyone.  It is particularly good with roast turkey and even better to spice up the leftovers.

Serve in pretty jam dishes

Serve in pretty jam dishes on your festive table. I use these lovely crystal jam dishes which were gifted to me by a friend of my mother.  

Sweet Cucumber Relish is a sweet, crunchy, pickled relish that is ideal to liven up your sandwiches, burgers, salads, and more.

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.

More Chilli Chutneys and Relishes

• Quince Jelly with Apple & Chilli -Tin &Thyme
• Sweet Chilli Chutney -Tastefully Vikkie
• Easy Spicy Mango Chutney – Fab Food 4 All

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Pineapple Chilli Jam

Janice Pattie

A sweet and spicy relish made with pineapple and chilies that is a perfect accompaniment to cold meats and cheeses.  

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 1 hr

Total Time 1 hr 10 mins

Course preserves

Cuisine British, Caribbean

Servings 14 servings

Calories 86 kcal

Ingredients

 

MetricUS Customary units

 

1x2x3x

• 1 pineapple
• 2 medium red chillis with their seeds
• 4 fat garlic cloves roughly chopped
• 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

Instructions

 

• Remove the leaves and outer skin of the pineapple with a sharp knife. Be sure to remove the hard round 'eyes'.
• Cut off the central core and discard
• 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.
• Put 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.

Video

Nutrition

Calories: 86kcalCarbohydrates: 22gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 114mgPotassium: 99mgFiber: 1gSugar: 19gVitamin A: 99IUVitamin C: 40mgCalcium: 11mgIron: 1mg

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