Homemade Pineapple Chili Jam: Sweet Heat in a Jar
There is something incredibly satisfying about making your own jam from scratch, especially when that jam has a little kick to it. This pineapple chili jam is the kind of condiment that finds its way onto everything — slathered on a cheese board, spooned over grilled chicken, or simply spread across a warm slice of crusty bread. The golden chunks of pineapple suspended in that sticky, spicy syrup make it as beautiful as it is delicious.
If you have never tried a sweet and spicy jam before, this recipe is the perfect introduction. The natural sweetness of pineapple balances the heat from red chili flakes beautifully, and the result is a chunky, glossy preserve that practically glows in the jar. Let’s get into it.
Ingredients
- 1 large ripe pineapple, peeled, cored, and finely diced (about 3 cups)
- 1 cup granulated white sugar
- 1/2 cup brown sugar, lightly packed
- 3 tablespoons apple cider vinegar
- 2 to 3 fresh red chili peppers, finely chopped (seeds included for more heat)
- 1 teaspoon dried red chili flakes (adjust to taste)
- 1 small green chili, finely diced (optional, for color and mild heat)
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- Juice of half a lemon
