CANNING PINEAPPLE JAM



Making pineapple jam is a delicious way to preserve the sweet and tangy flavor of fresh pineapple. This easy recipe is perfect for beginners and can be made in small batches, making it great for using up ripe fruit. Pineapple jam is wonderful spread on toast or biscuits, stirred into yogurt, or even used as a glaze for meats and desserts.

Below is a simple, step-by-step recipe you can follow to make your own homemade pineapple jam.



 INGREDIENTS

4 cups finely chopped peeled cored fresh pineapple or can crushed
2 1/2 cups sugar 
2 tablespoons lemon juice
1 cup of water

DIRECTIONS

  1. Prepare the Pineapple:

    • If using fresh pineapple, peel, core, and cut it into chunks. Crush the pineapple using a blender or food processor, or you can use a potato masher for a chunkier texture. Measure out 4 cups of crushed pineapple.
    • If using canned pineapple, drain it well and crush it as needed.

  2. Cook the Pineapple:

    • In a large, heavy-bottomed saucepan, combine the crushed pineapple, sugar, and lemon juice. Stir well to combine.

  3. Boil and Thicken:

    • Once the mixture reaches a boil, reduce the heat to medium-low and continue to simmer for about 10-15 minutes, stirring frequently. The jam should thicken and reduce slightly.
    • To test if the jam is ready, place a small spoonful on a plate and let it cool for a minute. Run your finger through it; if it holds its shape and wrinkles, it’s ready. If not, cook a little longer and test again.

  4. Jar the Jam:

    • Pour the hot jam into the sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars with a clean, damp cloth to remove any residue.
    • Seal the jars with the lids and process them in a boiling water bath for 15 minutes.  


Your pineapple jam should be good for up to a year when stored properly. Enjoy it on toast, as a topping for desserts, or even as a filling for pastries!

Print Recipe

PINEAPPLE JAM

Yield: 3 half pints









INGREDIENTS
  • 4 cups finely chopped peeled cored fresh pineapple or can crushed
  • 2 1/2 cups sugar 
  • 2 tablespoons lemon juice
  • 1 cup of water

DIRECTIONS

  1. Prepare the Pineapple:

    • If using fresh pineapple, peel, core, and cut it into chunks. Crush the pineapple using a blender or food processor, or you can use a potato masher for a chunkier texture. Measure out 4 cups of crushed pineapple.
    • If using canned pineapple, drain it well and crush it as needed.

  2. Cook the Pineapple:

    • In a large, heavy-bottomed saucepan, combine the crushed pineapple, sugar, and lemon juice. Stir well to combine.

  3. Boil and Thicken:

    • Once the mixture reaches a boil, reduce the heat to medium-low and continue to simmer for about 10-15 minutes, stirring frequently. The jam should thicken and reduce slightly.
    • To test if the jam is ready, place a small spoonful on a plate and let it cool for a minute. Run your finger through it; if it holds its shape and wrinkles, it’s ready. If not, cook a little longer and test again.

  4. Jar the Jam:

    • Pour the hot jam into the sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars with a clean, damp cloth to remove any residue.
    • Seal the jars with the lids and process them in a boiling water bath for 15 minutes.