Farmersgirl Kitchen

Pineapple Chilli Jam

This recipe makes a large jar Sweet and Spicy Pineapple Chilli Jam
This Pineapple Chilli Jam recipe was the result of a supermarket ‘buy one get one free’ offer on pineapples. We ate the first pineapple, but I was away for a few days and the second pineapple just sat there looking more and more wrinkled. 
When I cut the skin off it wasn’t too bad,  there were only a few brown bits which I cut off, but I didn’t fancy eating it raw.  In a flash of inspiration I, decided that I could adapt the Tomato and Chilli Jam recipe I made in September and create Pineapple and Chilli Jam.

Recipe for Pineapple Chilli Jam 

Pineapple Chilli Jam
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
  1. 1 pineapple, skin and core removed
  2. 2 medium red chillis, with their seeds
  3. 4 fat garlic cloves
  4. 1 thumb of fresh ginger root, peeled and roughly chopped
  5. 20ml Thai fish sauce
  6. 175g unrefined golden caster sugar
  7. 50ml white wine vinegar
  1. 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.
  2. 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.
  3. When the mixture seems thick to the stir of a wooden spoon, decant it into a warm sterilised jar and seal.
  4. Store in a larder or cool place, not in the fridge, for up to 9 months.
  5. Once opened keep in fridge.
Adapted from Tamasin Day-Lewis, Supper for a Song
Adapted from Tamasin Day-Lewis, Supper for a Song
Farmersgirl Kitchen

Totally delicious Pineapple Chilli Jam Recipe

Tasting the Pineapple Chilli Jam

I had a little taste and I have to say, that the Pineapple Chilli Jam is 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.

Enjoy this gorgeous sweet and spicy Pineapple chilli jam with cold meats and cheeses

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 this sweet and spicy jar of Pineapple Chilli Jam,  my entry for the challenge!

Sweet heat challenge

Tomato and Pineapple Chilli Jam served

The Pineapple Chilli Jam and Tomato Chilli Jam look particularly splendid if you serve them in pretty crystal jam dishes.  I was fortunate to inherit these from a friend of my mother. 


This Tomato Chilli Jam is simple to make and so delicious

Get the recipe for Tomato Chilli Jam 


Homemade Apricot and Apple Chutney Recipe

Apricot and Apple Chutney

Gloriously sweet and luscious Beetroot Relish

Luscious Beetroot Relish

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  1. 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. sophiesfoodiefiles
    October 15, 2011

    MMMMMMMM,…Your pineapple & chili jam looks divine! yum!

  3. C
    October 15, 2011

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

  4. Dom at Belleau Kitchen
    October 16, 2011

    Oh oh oh! Yes please!!! This kind of sweet and hot it my absolute favourite!

  5. Chele
    October 16, 2011

    Interesting. What will you use it with?

  6. 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!

  7. 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!

  8. 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! 🙂

  9. Traceyr
    October 16, 2011

    Fancy you having a leftover pineapple? haha

    Does sound scrummy Janice. 🙂

  10. 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.

  11. Jeanne
    October 17, 2011

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

  12. MeLikeyUK
    October 19, 2011

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

  13. 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?

  14. hungryhinny
    December 13, 2011

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

  15. Janice
    December 14, 2011

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

  16. Carole
    May 18, 2013

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

  17. Kay
    February 26, 2017

    This is a family fav can’t make enough of it for famil & friends.

    • Janice Pattie
      February 26, 2017

      Aw thanks Kay, that’s good to know

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