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Saturday, 15 October 2011

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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21 Comments:

At 15 October 2011 at 22:25 , Blogger Rosie (Freycob) said...

Sounds lovely Janice!
x

 
At 15 October 2011 at 22:50 , Blogger Lynds said...

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! : )

 
At 15 October 2011 at 23:06 , OpenID sophiesfoodiefiles said...

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

 
At 15 October 2011 at 23:30 , Blogger C said...

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

 
At 16 October 2011 at 08:06 , Blogger Dom at Belleau Kitchen said...

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

 
At 16 October 2011 at 08:23 , Blogger Chele said...

Interesting. What will you use it with?

 
At 16 October 2011 at 08:52 , Blogger Jacqueline said...

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!

 
At 16 October 2011 at 10:23 , Blogger Karen S Booth said...

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

 
At 16 October 2011 at 10:44 , OpenID souperior said...

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! :)

 
At 16 October 2011 at 12:55 , Blogger Traceyr said...

Fancy you having a leftover pineapple? haha

Does sound scrummy Janice. :)

 
At 16 October 2011 at 16:04 , Blogger Choclette said...

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.

 
At 16 October 2011 at 17:44 , OpenID yummychooeats said...

I love this combination!

 
At 16 October 2011 at 23:56 , Blogger At Anna's kitchen table said...

Now that sounds seriously good!

 
At 17 October 2011 at 04:40 , Anonymous Jeanne said...

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

 
At 18 October 2011 at 20:23 , Blogger Please Do Not Feed The Animals. said...

Sounds fab!

 
At 19 October 2011 at 07:01 , Blogger MeLikeyUK said...

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

 
At 19 October 2011 at 20:59 , Blogger Janice said...

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?

 
At 13 December 2011 at 22:46 , OpenID hungryhinny said...

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

 
At 14 December 2011 at 21:36 , Blogger Janice said...

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

 
At 15 October 2012 at 21:25 , Blogger A Little Bit of Heaven on a Plate said...

Looks amazing Janice and an entry for homemade and well preserved if ever I saw one! x

 
At 18 May 2013 at 04:19 , Blogger Carole said...

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

 

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I love to read your comments and try to reply when I can. I have had to enable comment moderation due to high levels of spam, so it may take a little time before your comment is visible. Please let me know if you make one of my recipes or if you have any questions I will try to answer them. Janice

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