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
Method
- Combine the diced pineapple, white sugar, and brown sugar in a large heavy-bottomed saucepan. Stir well and let it sit for about 15 minutes so the pineapple begins to release its juices.
- Place the pan over medium heat and stir until the sugar has fully dissolved. Bring the mixture to a gentle boil.
- Add the apple cider vinegar, chopped fresh red chilies, chili flakes, green chili, grated ginger, minced garlic, and salt. Stir everything together well.
- Reduce the heat to medium-low and let the jam simmer uncovered for 35 to 45 minutes, stirring occasionally. The mixture should thicken and the pineapple chunks should turn translucent and jammy.
- Squeeze in the lemon juice during the last 5 minutes of cooking. This adds brightness and helps with the set.
- To test if the jam is ready, place a small spoonful on a cold plate. If it wrinkles when you push it with your finger, it is set. If not, continue cooking for a few more minutes.
- Remove from heat and allow to cool slightly before carefully pouring into sterilized glass jars. Seal the lids while still hot.
- Allow the jars to cool completely at room temperature before storing in the refrigerator.
Tips for the Best Pineapple Chili Jam
Use a ripe but firm pineapple for the best texture. Overripe pineapple can break down too much during cooking and you will lose those lovely chunky pieces that make this jam so visually appealing.
If you prefer a milder jam, remove the seeds from the chilies before chopping and reduce the quantity of chili flakes. Conversely, if you like serious heat, add an extra chili or two and keep all the seeds in.
How to Use Pineapple Chili Jam
This jam is incredibly versatile. Serve it alongside a cheese platter — it pairs especially well with sharp cheddar, brie, or cream cheese. Use it as a glaze for roasted chicken, pork ribs, or salmon. Stir a spoonful into a stir fry for a quick sweet and spicy sauce, or simply enjoy it on toast with a generous layer of butter.
How Long Does It Keep?
Stored in a properly sterilized, sealed jar in the refrigerator, this pineapple chili jam will keep for up to four weeks. If you use proper canning and processing methods, shelf-stable jars can last for several months in a cool, dark pantry.
