Here you go Kevin! Not sure if this is the exact combo I used but I know my pineapple reaper jam was based on this recipe... I think I may have like 90% seeded the Reapers but left the white flesh
Pineapple & Hot Chillis Jam
1 pineapple, skin and core removed
2 medium hot 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.
