This Pineapple Jam is a fantastic way to use fresh, frozen, or canned pineapple in a simple condiment. Great for breakfast, brunch, and dessert. Made with just three ingredients and no pectin. A tropical sweet and tangy jelly.
Cook Time20 minutesmins
Total Time20 minutesmins
Course: Condiment
Cuisine: American
Keyword: 30 Min or Less, Gluten Free, Vegan, Vegetarian
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.
Notes
Fresh pineapple is best but you can also use frozen pineapple or even canned. If canned, rinse first. Weight is after trimming off core and skin.The volume you get will vary with how long you cook it (how thick it is) and how much you mash it.