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.
- 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
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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
Pineapple Chilli Jam
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.
- 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
Nutrition
Rosie (Freycob) says
Sounds lovely Janice!
x
Lynds says
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! : )
sophiesfoodiefiles says
MMMMMMMM,…Your pineapple & chili jam looks divine! yum!
C says
Ooooh, sounds really good. There seem to be lots of chutney recipes appearing at the moment and this looks excellent!
Dom at Belleau Kitchen says
Oh oh oh! Yes please!!! This kind of sweet and hot it my absolute favourite!
Chele says
Interesting. What will you use it with?
Jacqueline says
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!
Karen S Booth says
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
souperior says
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! 🙂
Traceyr says
Fancy you having a leftover pineapple? haha
Does sound scrummy Janice. 🙂
Choclette says
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.
yummychooeats says
I love this combination!
At Anna's kitchen table says
Now that sounds seriously good!
Jeanne says
What a unique combination of flavors. I would love to try this!
Please Do Not Feed The Animals. says
Sounds fab!
MeLikeyUK says
Great idea Janice! Will you serve it with seafood or layer it thick on toast?
Janice says
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?
Marji says
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?
Janice Pattie says
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.
Marji says
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?
Janice Pattie says
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.
hungryhinny says
How much approximately do you think this recipe makes? I might give it a try!
Janice says
for Hungryhinny: One large pineapple made that large jar of chutney, probably about the equivalent of two normal honey jars.
A Little Bit of Heaven on a Plate says
Looks amazing Janice and an entry for homemade and well preserved if ever I saw one! x
Carole says
Yum, Janice – great combo. Thanks for popping over and joining in the "jam" session. Cheers
Kay says
This is a family fav can’t make enough of it for famil & friends.
Janice Pattie says
Aw thanks Kay, that’s good to know
Choclette says
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.
Janice Pattie says
I need to make it again myself, it’s one of my favourites.
Logoasa Lima says
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.
Janice Pattie says
How wonderful to have those fruits in your back yard. Thank you for your kind comment and the tip about lime juice.
CAMILLA HAWKINS says
These flavours are a match made in foodie heaven, great recipe!
Janice Pattie says
Thanks, Camilla. It’s one of my favourites.
Cat | Curly's Cooking says
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.
Janice Pattie says
It really is a match made in heaven, sweet and spicy.
Beth Sachs says
My mouth is watering thinking about how good this must taste. Great photo’s Janice – what camera are you using?
Janice Pattie says
Thanks, Beth. It’s a really tasty relish. I’ll message you about my camera.
Joanna says
I love all kinds of relishes and chutneys. The combination of pineapple and chilli sounds brilliant. Definitely going to make this!
Janice Pattie says
Thanks, Joanna. Let me know what you think of it.
Eb Gargano | Easy Peasy Foodie says
Wow – this sounds amazing! I love the idea of this on a burger instead of ketchup 😀 Eb x
Janice Pattie says
Thanks, Eb. It is a nice alternative and super tasty.
AKL says
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.
Janice Pattie says
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
Cat says
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!
Janice Pattie says
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!
Lisa says
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 🙂
Lisa says
Oh and ⭐️⭐️⭐️⭐️⭐️!!
Janice Pattie says
😊🙏😊
Janice Pattie says
Thank you, I’m so happy you were successful, Lisa. Those chillis are HOT!