Pineapple Jam
Recipe Type: Condiment
The colorful jam is perfect for spreading on a toast, to glaze a cake or use as the jam filling to make the ever so popular pineapple tarts or cupcakes. Try on grilled meats and seafoods. My mom always used a fork to grate pineapple for her jam. When I am time crunched, I peel the fruit, cut in big chunks and use the food processor to crush. I used fresh pineapple. Canned crushed pineapple works just fine for this jam and saves a lot of time. Adjust sugar according to your taste and the sweetness of the pineapple used. Jam stays well in refrigerator for 4+ months.
  • 2 medium pineapples, about 4 cups crushed (with juice)
  • 1 cup sugar
  • 4 teaspoon lemon juice
  1. Cut the pineapple in half and use a fork to prick and grate the fruit.
  2. On medium heat, cook crushed pineapple, sugar and lemon juice until syrup thickens.
  3. Pour on prepared jars and refrigerate after jam cools.
Recipe by Honest Cooking at