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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.  
4.75 from 12 votes
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


  • 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


  • 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.


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. 


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