Pineapple Jam

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Pineapple jam is a delicious spread made from fresh pineapples to create a thick and sweet jam.

Jars of pineapple jam with on a black background.Pin
Pineapple Jam

This tropical fruit jam is a popular treat in various areas worldwide, particularly in Southeast Asia and Latin America, where pineapples are widely grown and enjoyed.

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Why make it

First and foremost, it is a delicious and unique way to enjoy the tropical flavor of pineapples. Pineapple jam can be used as a spread on toast, bagels, or English muffins or as a topping for yogurt or ice cream.

In addition, use it as a filling for cakes, pastries, and other baked goods.
Additionally, making pineapple jam can be a great way to use a surplus of fresh pineapples. If you have a lot of ripe pineapples on hand, making jam can be a great way to extend their shelf life.

Homemade jam can also be a thoughtful and tasty gift for friends and family.
Finally, making jam can be a fun and rewarding culinary project. It allows you to experiment with different flavor combinations.

It can be a great way to express your creativity in the kitchen. Plus, there is something deeply satisfying about making your food from scratch.

How to pick a ripe pineapple

Picking a ripe pineapple can be a bit tricky, but here are some tips to help you choose a good one:

  1. Look for a pineapple that is firm and heavy for its size. A ripe pineapple should feel dense and heavy, indicating it is full of juice.
  2. Check the color of the pineapple. A ripe pineapple should have a golden brown color on the skin, with no or few green areas. However, remember that some pineapple varieties have green skin even when ripe, so the color may not always be a reliable indicator.
  3. Smell the pineapple. A ripe pineapple should have a sweet, tropical aroma. 
  4. Check the leaves. The leaves on the inside of the pineapple should pull out easily. It is ok if the tips of the leaves have a brown tinge.
  5. Gently press the skin of the pineapple. It should give slightly under your fingers but not be too soft or mushy.
Artistically arranged whole pineapples on a black board.Pin
The pineapple on the right is the least ripe. Second from the left is the most ripe.

How to prepare the pineapple

Step One

Lay the pineapple on its side. Slice off the top leaves

Top sliced of the pineapple.Pin
Cut the top off the fruit.

Step Two

Place it upright again and cut it vertically to remove the thick outer skin.

Cutting the skin from the fruit.Pin
Place it upright on the board and slice off the skin.

Step Three

Cut out the eyes with a paring knife.

Cutting out one of the eyes.Pin
Cut out the eyes with a small paring knife.

Step Four

The eyes must be cut out. The seeds can stay.

Eyes are a choking hazard for young children. (experience talking here)

Identifying the seeds and eye of the peeled pineapple.Pin
The seeds do not have to be removed. The eyes should be removed.

Step Five

Quarter the fruit. Stand the quarter up vertically. Slice the middle core out vertically.

Cutting out the core of the fruit.Pin
Quarter the fruit; Slice it down vertically to remove the cores.

Step Six

Cut the quarters into chunks.

Fruit cut into chunks.Pin
Cut up each quarter into bite-sized chunks.

What you need

  • Pineapple: Choose fresh, ripe pineapple as described above.
  • Sugar: Sugar adds sweetness and is an important ingredient to get the jam to set.
  • Pectin: Choose classic pectin for this recipe, as it has full sugar, not reduced sugar.
  • Lemon juice: Use bottled lemon juice. Lemon juice adds brightness to the jam. This is purely for flavor, not for the safety of the finished product.

How to make it

Step One

Add the chunks of fruit to a blender or food processor bowl. Process. You can leave it a bit chunky for more texture in the jam.

You can also cook the pineapple chunks down and then mash them with a potato masher.

Processed pineapple in a food processor bowl.Pin
Process the chopped fruit in your food processor.

Step Two

Add the pectin to about ¼ cup of the sugar.

Pectin and sugar in a bowl.Pin
Add ¼ cup of the sugar to the pectin.

Step Three

Mix well. Smash any large chunks of pectin.

Pectin and sugar combined.Pin
Mix well.

Step Four

Add the pectin mixture to the crushed pineapple. Heat it over medium-high heat until it comes to a full rolling boil that cannot be stirred down.

Pectin mixture added to the fruit in a large pt.Pin
Add the pectin mixture to the fruit in a large pot.

Step Five.

Let it boil for a full minute. Then add the remaining sugar all at once.

Get it up to another full rolling boil and boil for another full minute.

Sugar added to boiling fruit.Pin
After the full rolling boil, add the remainder of the sugar all at once.

Step Six

Remove the jam from the heat.

Ladle hot jam into hot jars with the aid of your canning funnel. Leave ¼-inch headspace.

Canning funnel in a jar with pineapple jam.Pin
Ladle the jam into jars, leaving the headspace.

Step Seven

Remove air bubbles with a bubble tool or a wooden or plastic chopstick.

Removing bubbles with a wooden chopstick.Pin
Remove bubbles.

Step Eight

Wipe the rims of the jars with a damp towel.

Wiping the rim.Pin
Wipe the rims clean.

Step Nine

Center the lid on the jar using your lid lifter.

Adding lid to the jar with a lid lifter.Pin
Center the lid.

Step Ten

Fill the water bath canning pot with jars.

Jars in the canning pot covered with water.Pin
Load water bath canner.

Process jars for 10 minutes if your elevation is under 6000 feet above sea level. See adjustments in the recipe notes below.

Note: This jam can be made without pectin since pineapples contain a lot of natural pectin. Adding pectin increases the yield and is much faster and easier than without it.

Get the canner water hot, and add the filled jars. Once the water is boiling, set the timer.

Once processing time is done, remove the pot from the heat, carefully open the lid, and move it partially off the top of the canning pot. Let it rest like that for 5 minutes.

Then, remove the lid and allow the jars to rest in the canning pot for another 5 to 10 minutes.

After resting, remove the jars onto a kitchen towel placed on your counter and let them thoroughly cool for 12-24 hours, undisturbed. You may hear the lids pinging sometime in the next hour. This is music to a canner’s ears. It is due to the reaction of the lids being sealed to the jar.

Check the seals. Press down in the middle of the lid. If it flexes up or down, the jar is not sealed and should be refrigerated and used first.

Then, remove the bands. Gently pick the jar up by the lid to further check the seal. Again, if it is not sealed, use it first.

Label jars with contents and the date. Store in a cool dark place.

Jars of pineapple jam with a whole pineapple in the background.Pin

New to canning? Start with our comprehensive article on “How to Can Everything“. It will walk you through all of the dos and don’ts related to canning.

How to use it

  1. As a spread: Pineapple jam is delicious on toast, bagels, or English muffins. Use it to fill crepes or pancakes.
  2. As a topping: Drizzle pineapple jam over yogurt, ice cream, or oatmeal for a sweet and tangy flavor.
  3. In baked goods: Use pineapple jam for cakes, cupcakes, and pastries.
  4. It makes a delicious glaze for ham or pork.
  5. In sauces: Mix pineapple jam with soy sauce, vinegar, and ginger to make a sweet and sour sauce perfect for stir-fry dishes.
  6. In cocktails: Use it to add a tropical twist to cocktails. Mix it with rum, lime juice, and club soda for a refreshing drink.
  7. As a marinade: Use pineapple jam to marinate chicken or shrimp. Mix the jam with soy sauce, garlic, and ginger, and let your meat or seafood marinate for a few hours before grilling or sautéing.
  8. Give it as a hostess or holiday gift for a unique gift

Helpful tools

More delicious jams

Canning pineapple jam is a fun, easy recipe that is sure to please. It is versatile, sweet, tangy, and so delicious. Give it a try. If you don’t have time to make jam, just can the pineapple chunks, and you can make the jam any time during the year.

Jars of pineapple jelly with a whole pineapple.Pin
Pineapple Jam

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I hope you enjoyed the recipe today.

Enjoy. And have fun cooking!

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Half-pint jars of pineapple jam in front of a whole pineapple.Pin

Pineapple Jam

Pineapple jam is a delicious spread made from fresh pineapples to create a thick and sweet jam.
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 1 vote
Print Pin Rate
Course: canning, Condiment, jam
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
processing time: 10 minutes
Total Time: 50 minutes
Servings: 75 tablespoons
Calories: 79kcal
Author: Beth Neels
Cost: $12

Ingredients

  • 2 pineapples about 7 cups crushed pineapple
  • 8 tablespoons classic pectin
  • 6 cups sugar
  • tablespoons lemon juice optional for flavor

Instructions

  • Prepare pineapple. Cut it into chunks. See article above for the method.
    2 pineapples
  • Puree it in a food processor bowl to make crushed pineapple.
  • Add the pectin to about ¼ cup of the sugar.
    8 tablespoons classic pectin, 6 cups sugar
  • Mix well. Smash any large chunks of pectin.
  • Add the pectin mixture to the crushed pineapple and lemon juice in a large jam pot. Heat it over medium-high heat until it comes to a full rolling boil that cannot be stirred down.
  • Let it boil for a full minute. Then add the remaining sugar all at once.
    Bring it up to another full rolling boil and boil for another full minute.
  • Ladle hot jam into hot jars with the aid of your canning funnel. Leave ¼-inch headspace.
  • Remove air bubbles with a bubble tool or a wooden or plastic chopstick.
  • Wipe the rims of the jars with a damp towel.
  • Center the lid on the jar using your lid lifter.
  • Fill the water bath canning pot with jars.
  • Process jars for 10 minutes if your elevation is under 1000 feet above sea level.
  • Let the jars sit in hot water after processing to cool down slowly for about 10 minutes.
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Notes

After cooling for 12-24 hours, check the seals. Press down in the middle of the lid. If it flexes up or down, the jar is not sealed and should be refrigerated and used first.
Then remove the bands. Gently pick the jar up by the lid to further check the seal. Again, if it is not sealed, use it first.
Label jars with contents and the date. Store in a cool, dark space.
Adjustments for altitude
half pints or pints         0-1000 feet above sea level                5 minutes
                                          1000-6000 feet above sea level      10 minutes
                                           6000+ feet above sea level              15 minutes
Note: This jam can be made without pectin since pineapples contain a lot of natural pectin. Adding pectin increases the yield and is much faster and easier than without it.
 
 

Nutrition

Calories: 79kcal | Carbohydrates: 21g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 4mg | Potassium: 28mg | Fiber: 0.5g | Sugar: 18g | Vitamin A: 14IU | Vitamin C: 12mg | Calcium: 3mg | Iron: 0.1mg
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Originally published May 3, 2023.

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