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Pineapple Chilli Jam
A sweet and spicy relish made with pineapple and chilies that is a perfect accompaniment to cold meats and cheeses.
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 millilitres Thai fish sauce
- 175 grams unrefined golden caster sugar
- 50 millilitres 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.
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