Farmersgirl Kitchen

Pineapple Chilli Jam

Uncategorized | October 15, 2011 | By

Last night, I commented on Lyndsey’s blog, Vanilla Clouds and Lemon Drops, that I wasn’t sure whether I would have time to take part in her Sweet Heat challenge.  And here I am with my entry for the challenge!

The deciding factor was the pineapple which I had bought two weeks ago as part of a buy one, get one free offer.  We ate the first pineapple, but I was away last weekend and the second pineapple just sat there looking more and more dodgy.  When I cut the skin off there were actually only a few brown bits which I cut off, but I didn’t fancy eating it raw, so in a flash of inspiration I decided that I could adapt the Tomato and Chilli Jam recipe I made in September to make Pineapple and Chilli Jam.

Pineapple & Chilli Jam

1 pineapple, skin and core removed
2 medium red chillis, with their seeds
4 fat garlic cloves
1 thumb of fresh ginger root, peeled and roughly chopped
20ml Thai fish sauce
175g unrefined golden caster sugar
50ml white wine vinegar

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.
Spoon 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.

I had a little taste and I have to say, it was really good even without any time to mature.  You could feel the heat of the chilli coming through the sweetness of the pineapple and the piquancy of the vinegar and fish sauce.  I’m not sure what that fish sauce does exactly but it is definitely a must for chutneys and relishes.

Comments

  1. Leave a Reply

    Lynds
    October 15, 2011

    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. Leave a Reply

    C
    October 15, 2011

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

  3. Leave a Reply

    Jacqueline
    October 16, 2011

    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!

  4. Leave a Reply

    Karen S Booth
    October 16, 2011

    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

  5. Leave a Reply

    souperior
    October 16, 2011

    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! 🙂

  6. Leave a Reply

    Traceyr
    October 16, 2011

    Fancy you having a leftover pineapple? haha

    Does sound scrummy Janice. 🙂

  7. Leave a Reply

    Choclette
    October 16, 2011

    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.

  8. Leave a Reply

    Jeanne
    October 17, 2011

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

  9. Leave a Reply

    MeLikeyUK
    October 19, 2011

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

  10. Leave a Reply

    Janice
    October 19, 2011

    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?

  11. Leave a Reply

    hungryhinny
    December 13, 2011

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

  12. Leave a Reply

    Janice
    December 14, 2011

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

  13. Leave a Reply

    Carole
    May 18, 2013

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

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