Pineapple Chilli Jam
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.
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