CANNING PINEAPPLE JAM

Homemade pineapple jam is a delicious way to capture the bright, tropical flavor of pineapple in a jar. It’s sweet, slightly tangy, and perfect for spreading on warm biscuits, toast, or English muffins.

I also love how versatile pineapple jam can be. Spoon it over yogurt or ice cream, use it as a filling for baked goods, or brush it over chicken or pork for a sweet and tangy glaze. If you have extra pineapple on hand, making a batch of jam is a wonderful way to put it to good use.


 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, water, 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.