This Pineapple Jam is an amazing and easy condiment to make! A great balance of sweet and tart with just three ingredients and no pectin.
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Homemade Jam Recipe
I am just obsessed with fresh pineapple and have been on a homemade jam kick, so naturally this recipe was bound to happen! (Find more homemade jam recipes below under the recipe card!)
This Pineapple Jam is a perfect balance of sweet and tart flavors, making it perfect for a breakfast or brunch or even used in desserts.
Is it Possible to Make Pineapple Jam?
Yes! And it is absolutely delicious!
What Makes Jelly Different from Jam?
Jam is made from the fruit itself, and jelly is made from a juice.
What is in Pineapple Jam?
This is a very simple three ingredient recipe, and no pectin needed! All you need is:
- Pineapple (fresh is best, frozen is also great)
- Lemon Juice
Can I Make Pineapple Jam with Canned Pineapple?
Yes, you can used can. But make sure to rinse it first and you might want to consider slightly reducing the sugar you use since the pineapple in the can has been sitting in a syrup.
Does Pineapple have Pectin?
No, they have very little if any.
But I found that I was still able to get a great jam consistency even without adding pectin!
Can I Use Brown Sugar for Pineapple Jam?
Brown sugar is sweeter from the molasses (which is what makes it brown) but will also bring a deeper flavor.
How Do You Make Pineapple Jam?
First trim and chop up your pineapple if you are using a fresh one.
If using canned, rinse.
Then put the fruit, sugar, and lemon juice in a medium pot over medium heat.
Bring to a simmer and let the fruit break down. Occasionally mash with a potato masher.
Let it continue to simmer until it thickens in consistency as desired. Note that it will thicken more once cooled.
Store in a jar or container in the refrigerator for up to three weeks.
Pineapple Jam Recipe
- Trim the outer skin and core off of the pineapple and cut into bite sized chunks.
- Place the pineapple chunks, sugar, and lemon juice in a medium saucepan.
- Bring the fruit to a boil over medium high heat. Reduce heat to medium and simmer to break up the pineapple, approximately 15 minutes.
- Use a potato masher or fork to mash the fruit as much or little as desired.
- The jam will be somewhat thick. Add water if needed to get your desired consistency. Add more sugar if it is too tart for your liking.
- Store in a jar in the refrigerator for up to three weeks. Or freeze.