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.

Pineapple Chilli Jam on spoon over jar

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.

Pineapple, chilli, ginger garlic and sugar

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.

Pineapple and slices of pineapple with jar of pineapple 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.

Jar and spoon of Pineapple Chilli Jam

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.

  • Remove the leaves and 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

I use the Froothie Evolve, a voice-activated high powered blender that steams and cooks as well as blends.

  • 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.
glass jam jars

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.

Pineapple Chilli Jam, crackers, cheese and pineapple

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
Spoon spilled Pineapple Chilli Jam and jar

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.

Glass Dishes of Pineapple and Tomato Chilli Jam for the holidays

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.

Tomato chilli jam in jar with spoon

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 with apples and dried apricots

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. 

Green Tomato Chilli Jam Profile

Green Tomato Chilli Jam is a deliciously sweet and hot relish that’s easy to make. It’s the perfect way to use unripe green tomatoes and turn them into a preserve that adds spice to your meals and makes a great gift too!

Courgette Relish in jar with spoon

Courgette Relish is a sweet, crunchy, pickled relish that is ideal to liven up your salads, sandwiches, and burgers.  It’s the perfect way to preserve a glut of courgettes from the garden or bargain buys at the supermarket.

More Chilli Chutneys and Relishes

Pineapple Chilli Jam on spoon over jar with pineapple and chlli
Pineapple Chilli Jam, crackers, cheese and pineapple

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.  
4.74 from 15 votes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course preserves
Cuisine British, Caribbean
Servings 14 servings
Calories 86 kcal

Ingredients

  • 1 (1) pineapple
  • 2 (2) medium red chillis with their seeds
  • 4 (4) fat garlic cloves roughly chopped
  • 1 (1) thumb of fresh ginger root peeled and roughly chopped
  • 20 millilitres (1.5 tablespoon) Thai fish sauce
  • 175 grams (6 oz) unrefined golden caster sugar
  • 50 millilitres (2 fl oz) 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.
  • Scrape the sides of the pot too so that everything cooks evenly. The mixture thickens as it cooks.
  • 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.

Video

Notes

The quantity of Pineapple Chilli Jam depends on the size of your pineapple.  I made 1 standard jar from a medium pineapple, you may get a little more if your pineapple is a bit bigger. 

Nutrition

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

  1. This looks and sounds so good! I'm delighted you were able to make this and participate in this months Sweet Heat challenge – we are all better off for it! : )

  2. That looks great Janice. I am just getting geared up for chutney making myself. Will have to remember this one. No fish sauce for me though!

  3. Ooh yum, this sounds delish! I've just done my entry for the sweet heat chilli challenge too, but still have plenty of chillis growing in my garden so think I'll try this recipe next! 🙂

  4. Now that sounds really good, perhaps even better than the tomato one. I've been so busy recently making cakes, I haven't had time for preserving, but this one strongly appeals.

  5. Thanks for all the lovely comments. I haven't eaten it with anything yet, but I am thinking it may just be perfect to eat with cold baked ham at Christmas time -what do you think?

    1. Plan to make your recipe this week 223rd October 2019 got 2 large pineapples, will have to adjust. How about if I make it using my slow cooker?

      1. Hi Marji
        I’m sure you can increase the quantities to accommodate the two large pineapples. I can’t advise on how to make the Pineapple Chilli Jam in a slow cooker, as I haven’t tried it myself. One of the things about this type of relish is that their needs to be a natural reduction of liquid through cooking. That doesn’t happen with slow cookers, so I would be concerned that it would be too wet.

        1. Thank you I’m going to try though as my slow cooker really does get hot even on low.
          I found another similar recipe using slow cooker for pineapple chutney, I’ll follow your ingredients though. One other question= the previous recipe I found did use 2 apples which I bought before I found your recipe, I don’t particularly want to eat those apples as they are but would it hurt to include them in your recipe? Do you think?

          1. I’ll be interested to hear how you get on with the slow cooker method. I don’t think there would be any harm in adding the apples, they will break down in the cooking and increase the yield.

  6. Looks amazing Janice and an entry for homemade and well preserved if ever I saw one! x

  7. I’d completely forgotten about this recipe, so I’m so pleased to have got a reminder. It fell off my must try list, but now it’s back on again.

  8. Great recipe, I added a small line juice and its taste even better and its great I can use my own fruits from my backyard. All the way from Samoa.

    1. How wonderful to have those fruits in your back yard. Thank you for your kind comment and the tip about lime juice.

  9. I love all kinds of relishes and chutneys. The combination of pineapple and chilli sounds brilliant. Definitely going to make this!

  10. I have just made the Pineapple chilli jam. Even though it needs to mature it tastes wonderful and am sure it will become a favourite! I think I will be making more my Christmas boxes that will be passed to my children and their families. The only problem is that I will need a vegetarian version. Any suggestions for a replacement to the fish sauce? The unique flavour it gives is hard to replace but an alternative twist would be good. Thank you.

    1. Hello, I’m so glad you like the Pineapple Chilli Jam, it is a unique taste with the fish sauce. I did a quick google search and you can buy Vegetarian ‘Fish’ Sauce which is made from Shitake mushrooms and soy sauce. It didn’t look exceptionally expensive so hopefully, that will work. Do let me know how you get on with it and I can include the information on the website if it proves to be a good substitute. Janice

  11. Made this today and the instructions are so clear and easy to follow. Love the flavour and I know my Dad will love this because he loves a bit of spice. Thank you!

    1. Thanks for letting me know you made my recipe, it means a lot. I hope you and your family enjoy the sweet and spicy flavours!

  12. I made this tonight with homegrown Scotched Bonnets and a smaller batch with some of my Caroline Reapers (it has quite the kick!!?). It’s the first time I’ve ever made a jam, so I’m really quietly chuffed as it has turn out beautifully! The recipe is fab and so easy to follow – very pleased I found your page Janice! Thank you ?

  13. This recipe made a delicious jam! I used dry ground ginger and added an apple (because I had one that was past its prime.) I left in the seeds of the red chilis for extra heat but they could certainly be removed for a milder jam. The recipe made 1 pint and 2 half pint jelly jars, which I canned in a boiling water bath for 15 minutes. Lovely flavor, great with charcuterie!

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Recipe Rating




4.74 from 15 votes (6 ratings without comment)