Pineapple Jam
Pineapple jam is a delicious spread made from fresh pineapples to create a thick and sweet 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.
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.
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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:
- 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.
- 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.
- Smell the pineapple. A ripe pineapple should have a sweet, tropical aroma.
- Check the leaves. The leaves on the inside of the pineapple top should pull out easily. It is ok if the tips of the leaves have a brown tinge.
- Gently press the skin of the pineapple. It should give slightly under your fingers but not be too soft or mushy.
How to prepare the pineapple
Step One
Lay the pineapple on its side. Slice off the top leaves
Step Two
Place it upright again and cut it vertically to remove the thick outer skin.
Step Three
Cut out the eyes with a 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).
Step Five
Quarter the fruit. Stand the quarter up vertically. Slice the middle core out vertically.
Step Six
Cut the quarters into 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 until they soften and then mash them with a potato masher.
Step Two
Add the pectin to about ¼ cup of the sugar.
Step Three
Mix well. Smash any large chunks of pectin.
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.
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.
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.
Step Seven
Remove air bubbles with a bubble tool or a wooden or plastic chopstick.
Step Eight
Wipe the rims of the jars with a damp towel.
Step Nine
Center the lid on the jar using your lid lifter.
Step Ten
Fill the water bath canning pot with jars.
Process jars for 10 minutes if your elevation is under 6000 feet above sea level. See altitude 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. Wash the jars and lids. Add the clean jars to the canning pot to heat. Once the jars are filled, add them to the canning pot. Bring the water in the pot to a boil. Once the water is boiling, set the timer.
When the processing time is complete, remove the pot from the heat, carefully open the lid, and partially lift it off the top of the canning pot. Let it rest like that for 5 minutes.
Then, remove the lid and let the jars rest in the canning pot for an additional 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 up the jar by the lid to check the seal further. Again, if it is not sealed, use it first.
Label jars with contents and the date. Store in a cool, dark place for at least a year. Avoid areas with large temperature fluctuations.
Do not stack jars on top of each other. This can compromise the seals. If you run out of room on your shelf, use a sheet of cardboard or a thin piece of wood and place that on top of a row of jars. Then you can put jars on top of that. This will distribute the weight evenly.
Before using any canned goods, always inspect the packaging and the food itself. Make sure that it looks and smells as it should. If it doesn’t, it’s best to err on the side of caution and discard it.
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
- Pineapple jam is delicious on toast, bagels, or English muffins. Use it to fill crepes or top pancakes or French toast.
- Drizzle pineapple jam over yogurt, ice cream, or oatmeal for a sweet and tangy flavor.
- Use pineapple jam as a filling for cakes, cupcakes, and pastries.
- It makes a delicious glaze for ham or pork.
- Mix pineapple jam with soy sauce, vinegar, and ginger to make a sweet and sour sauce perfect for stir-fry dishes.
- Use it to add a tropical twist to cocktails. Mix it with rum, lime juice, and club soda for a refreshing drink.
- 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.
- 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.
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I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
Pineapple Jam
Ingredients
- 2 pineapples about 7 cups crushed pineapple
- 8 tablespoons classic pectin
- 6 cups sugar
- 5¼ 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.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!Notes
Nutrition
Originally published May 3, 2023.
Can you use canned crushed pineapple?
Yes. You can totally use crushed pineapple.
this was a great recipe!!!!!!!
We’re so glad that you liked it Sherry! Thanks for letting us know.