How to make pineapple jam?
- If you are using fresh pineapple, remove the outside, core, and cut into 1/4-inch chunks. If you using frozen or canned pineapple simply add the chunks to your sauce pan.
- Juice of one lemon
- Add lemon juice, pineapple chunks, and 1/2 cup of sugar to a saucepan.
- Heat to a boil
- After 5 minutes and the pineapple have softened mash with a fork or blend with an immersion blender for a smoother jam.
- Continue to simmer on medium/ low heat until thick approximately 20 minutes.
- Transfer jam to jars and allow to cool.
What goes well with pineapple jam?
Try our pineapple jam on our sweet potato biscuits!
For more information on everything you need to know about making jam. Check out our jam FAQs.
Pineapple Jam/ Jelly Recipe
Learn how to make our delicious small batch pineapple jam! This jelly recipe is low in sugar, and perfect for a breakfast treat, cheese plate, and more.
Equipment
- 1 Knife
- 1 Saucepan or pot
- 1 Rubber spatula
- 2-3 Jars with lids
- 1 Cutting board (if using fresh pineapple) optional
- 1 Citrus juicer/ reamer (for juicing lemon) optional
- 1 zester or grater
- 1 Immersion blender or regular blender optional optional
Ingredients
- 2 cups fresh, canned or frozen pineapple
- 1 juice of one lemon
- 1 tbsp lemon zest
- 1/2 cup sugar
Instructions
- Remove the outside, core, and chop pineapple if you are using fresh fruit.
- Zest and juice the lemon
- Add pineapple, lemon zest, juice of one lemon, and sugar to a saucepan.
- Bring to a boil
- Reduce heat to low and simmer for 5 minutes.
- Use an immersion blender or regular blender to puree the pineapple jam to desired consistency.
- Continue to simmer for 15 minutes. The mixture should thicken to a jam-like consistency.
- Transfer your pineapple jam to jars using a spatula. I like to use small jars so I can freeze and defrost the jam in batches when I want to enjoy it.
- Allow the jam to cool.
- Store in refrigerator for 4 weeks or freezer for up to 6 months.
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