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Home » Jams, Jellies, Chutney and Pickles » Pineapple Chilli Jam (Relish)

July 21, 2020 By Janice Pattie 43 Comments

Pineapple Chilli Jam (Relish)

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Pineapple Chilli Jam with cheese and crackers
Pineapple with jar of Pineapple Chilli jam
Jar of Pineapple Chilli Jam with spoon on top

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

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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.

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.

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

  • Half a pineapple for pineapple chilli jam
  • remove the core of the pineapple
  • chopped pineapple
  • 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
  • pineapple chillies in blender
  • Blend the pineapple and chillies
  • Froothie Blender with pineapple and chillies
  • 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. Read my review of the Froothie Evolve and if you buy through my Ambassador link you get 2 years extra warranty added to the free 5 years currently offered taking that up to 7 years.

If you are looking for a cheaper price point try Froothie’s most popular blender the Optimum 9200a currently reduced to an amazing £279, which is a really low price for such a powerful blender. Price correct at time of publication, please check the website.

  • pineapple pieces going into steaming pan
  • Pineapple Chilli Jam ready to go into jars
  • 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 and chillies

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.

Homemade Apricot and Apple Chutney Recipe

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. 

Gloriously sweet and luscious Beetroot Relish

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
Pineapple Chilli Jam on spoon over jar with pineapple and chlli

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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.  
4.7 from 10 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
 

  • 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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Filed Under: Festive Recipes, Jams, Jellies, Chutney and Pickles, Popular Posts, Summer, Vegetarian Tagged With: Chilli, jam, relish, vinegar

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Reader Interactions

Comments

  1. Rosie (Freycob) says

    October 15, 2011 at 9:25 pm

    Sounds lovely Janice!
    x

    Reply
  2. Lynds says

    October 15, 2011 at 9:50 pm

    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! : )

    Reply
  3. sophiesfoodiefiles says

    October 15, 2011 at 10:06 pm

    MMMMMMMM,…Your pineapple & chili jam looks divine! yum!

    Reply
  4. C says

    October 15, 2011 at 10:30 pm

    Ooooh, sounds really good. There seem to be lots of chutney recipes appearing at the moment and this looks excellent!

    Reply
  5. Dom at Belleau Kitchen says

    October 16, 2011 at 7:06 am

    Oh oh oh! Yes please!!! This kind of sweet and hot it my absolute favourite!

    Reply
  6. Chele says

    October 16, 2011 at 7:23 am

    Interesting. What will you use it with?

    Reply
  7. Jacqueline says

    October 16, 2011 at 7:52 am

    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!

    Reply
  8. Karen S Booth says

    October 16, 2011 at 9:23 am

    BEAUTIFUL photos Janice and a wonderful looking recipe too, I am a preserves nut,as you know, so I am bookmarking this and may make it next week!
    Karen

    Reply
  9. souperior says

    October 16, 2011 at 9:44 am

    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! 🙂

    Reply
  10. Traceyr says

    October 16, 2011 at 11:55 am

    Fancy you having a leftover pineapple? haha

    Does sound scrummy Janice. 🙂

    Reply
  11. Choclette says

    October 16, 2011 at 3:04 pm

    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.

    Reply
  12. yummychooeats says

    October 16, 2011 at 4:44 pm

    I love this combination!

    Reply
  13. At Anna's kitchen table says

    October 16, 2011 at 10:56 pm

    Now that sounds seriously good!

    Reply
  14. Jeanne says

    October 17, 2011 at 3:40 am

    What a unique combination of flavors. I would love to try this!

    Reply
  15. Please Do Not Feed The Animals. says

    October 18, 2011 at 7:23 pm

    Sounds fab!

    Reply
  16. MeLikeyUK says

    October 19, 2011 at 6:01 am

    Great idea Janice! Will you serve it with seafood or layer it thick on toast?

    Reply
  17. Janice says

    October 19, 2011 at 7:59 pm

    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?

    Reply
    • Marji says

      October 21, 2019 at 6:08 pm

      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?

      Reply
      • Janice Pattie says

        October 21, 2019 at 8:03 pm

        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.

        Reply
        • Marji says

          October 22, 2019 at 1:43 pm

          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?

          Reply
          • Janice Pattie says

            October 22, 2019 at 3:34 pm

            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.

  18. hungryhinny says

    December 13, 2011 at 10:46 pm

    How much approximately do you think this recipe makes? I might give it a try!

    Reply
  19. Janice says

    December 14, 2011 at 9:36 pm

    for Hungryhinny: One large pineapple made that large jar of chutney, probably about the equivalent of two normal honey jars.

    Reply
  20. A Little Bit of Heaven on a Plate says

    October 15, 2012 at 8:25 pm

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

    Reply
  21. Carole says

    May 18, 2013 at 3:19 am

    Yum, Janice – great combo. Thanks for popping over and joining in the "jam" session. Cheers

    Reply
  22. Kay says

    February 26, 2017 at 3:06 am

    This is a family fav can’t make enough of it for famil & friends.

    Reply
    • Janice Pattie says

      February 26, 2017 at 9:03 am

      Aw thanks Kay, that’s good to know

      Reply
  23. Choclette says

    March 2, 2020 at 9:14 am

    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.

    Reply
    • Janice Pattie says

      March 2, 2020 at 10:50 am

      I need to make it again myself, it’s one of my favourites.

      Reply
  24. Logoasa Lima says

    March 10, 2020 at 1:56 am

    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.

    Reply
    • Janice Pattie says

      March 10, 2020 at 9:15 am

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

      Reply
  25. CAMILLA HAWKINS says

    July 19, 2020 at 8:26 pm

    These flavours are a match made in foodie heaven, great recipe!

    Reply
    • Janice Pattie says

      July 19, 2020 at 9:32 pm

      Thanks, Camilla. It’s one of my favourites.

      Reply
  26. Cat | Curly's Cooking says

    July 21, 2020 at 9:24 pm

    This sounds fantastic! I love pineapple and adding chilli to it sounds like a match made in heaven. I’d love this with some ham! Thanks for linking to #CookBlogShare.

    Reply
    • Janice Pattie says

      July 21, 2020 at 9:30 pm

      It really is a match made in heaven, sweet and spicy.

      Reply
  27. Beth Sachs says

    July 23, 2020 at 12:52 pm

    My mouth is watering thinking about how good this must taste. Great photo’s Janice – what camera are you using?

    Reply
    • Janice Pattie says

      July 23, 2020 at 3:18 pm

      Thanks, Beth. It’s a really tasty relish. I’ll message you about my camera.

      Reply
  28. Joanna says

    July 25, 2020 at 1:09 pm

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

    Reply
    • Janice Pattie says

      July 25, 2020 at 3:32 pm

      Thanks, Joanna. Let me know what you think of it.

      Reply
  29. Eb Gargano | Easy Peasy Foodie says

    July 27, 2020 at 4:33 pm

    Wow – this sounds amazing! I love the idea of this on a burger instead of ketchup 😀 Eb x

    Reply
    • Janice Pattie says

      July 28, 2020 at 7:17 am

      Thanks, Eb. It is a nice alternative and super tasty.

      Reply
  30. AKL says

    August 11, 2020 at 11:10 am

    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.

    Reply
    • Janice Pattie says

      August 12, 2020 at 3:06 pm

      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

      Reply

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Janice Pattie 2019

Hello, I’m Janice, I live on a farm and I love to cook and bake. My aim is to be your friend in the kitchen, providing simple and delicious recipes, friendly advice, inspiration and honest reviews. Read more on my About page.

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