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pineapple-jam-jelly-recipe

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.
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Prep Time 5 minutes
Cook Time 20 minutes
Course Appetizer, Breakfast, Dessert, Drinks, Snack
Cuisine American, French, Italian
Servings 15 Tbsp
Calories 25 kcal

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.