This is a recipe so simple it barely even qualifies as a recipe. Making pineapple jam is all about simmering delicious fruit, adding sweetness, and well, that’s pretty much it. The jam is delicious itself, on toast or with a scoop of ice-cream, but you can also spice it up with some chopped chili or fresh mint leaves.
Step by Step Guide to Making Pineapple Jam
Step 1: Prepare the Pineapple
Peel the pineapple completely, removing the eyes and core.
Grate the pineapple to yield about 4 cups (800 grams) of pineapple pulp. 
Step 2: Cook the Pineapple
Place the grated pineapple pulp and 1 cup (240 ml) of water into a saucepan.
Cook on medium heat for 20 minutes, stirring frequently to avoid burning. The pineapple should become soft and tender.
Step 3: Add Sugar and Lime Juice
Once the pineapple pulp has softened, stir in 2 cups (400 grams) of sugar and the freshly squeezed lime juice.
Mix thoroughly to combine all ingredients evenly.
Step 4: Simmer to Jam Consistency
Cook the mixture on medium-low heat for about 30 minutes.
Stir frequently until the jam thickens and the liquid reduces significantly. To test readiness, place a small spoonful on a chilled plate; the jam should hold its shape.
Step 5: Store the Jam
Carefully spoon the hot jam into sterilized jars with tight-fitting lids.
Allow the jam to cool to room temperature, then refrigerate.
Store refrigerated for up to 3 months.
Pineapple Jam – FAQ
Why is my jam runny?
Cook the jam longer to evaporate excess liquid until desired consistency.
Can I reduce the sugar?
Yes, but sugar helps preserve the jam. If reducing sugar, refrigerate and consume quickly.
Can I use canned pineapple?
Fresh pineapple is preferred. Canned pineapple will alter the texture and taste.
How do I know when the jam is set?
Perform the plate test by placing jam on a chilled plate; if it sets, the jam is ready.
Can pineapple jam be frozen?
Yes, it can be frozen for up to 6 months in airtight containers.
How to Make Pineapple Jam
- Total Time: 65 minutes
- Yield: Makes about 4 cups 1x
- Diet: Omnivore, Gluten-Free
Description
Homemade pineapple jam is surprisingly simple. This 4-ingredient recipe results in a sweet and tangy spread perfect for breakfast or dessert.
Ingredients
- 1 cups (237 ml) water
- 2 cups (400 g) granulated sugar
- 1 large pineapple (about 4 cups/800 g) pineapple
- 2 limes juice
- Red chili, chopped (optional)
- Fresh mint, chopped (optional)
Instructions
- Prepare the Pineapple
- Peel the pineapple completely, removing the eyes and core. Grate the pineapple to yield about 4 cups (800 grams) of pineapple pulp.
- Cook the Pineapple
- Place the grated pineapple pulp and 1 cup (240 ml) of water into a saucepan. Cook on medium heat for 20 minutes, stirring frequently to avoid burning. The pineapple should become soft and tender.
- Add Sugar and Lime Juice
- Once the pineapple pulp has softened, stir in 2 cups (400 grams) of sugar and the freshly squeezed lime juice. Mix thoroughly to combine all ingredients evenly.
- Simmer to Jam Consistency
- Cook the mixture on medium-low heat for about 30 minutes, stirring frequently until the jam thickens and the liquid reduces significantly. To test readiness, place a small spoonful on a chilled plate; the jam should hold its shape.
- Store the Jam
- Carefully spoon the hot jam into sterilized jars with tight-fitting lids. Allow the jam to cool to room temperature, then refrigerate. Store refrigerated for up to 3 months.
Notes
- For a smoother jam, use a food processor to puree the cooked pineapple before adding the sugar.
- If you don’t have limes, substitute with 1 tablespoon of lemon juice, but the flavor will be slightly different.
- To increase shelf life, process the filled jars in a boiling water bath for 10 minutes after cooling.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Condiment
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 80
- Sugar: 20
- Sodium: 1
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20
- Fiber: 1
- Protein: 0.5g
- Cholesterol: 0mg
If you liked this, you’re going to love these favorite jam recipes!
Orange Zest and Cranberry Chia Jam
Frequently Asked Questions
Does the pineapple need to be fully ripe to make jam?
Yes, use fully ripe pineapple for the best natural sweetness. Underripe pineapple is too tart and requires more added sugar to balance, and the flavor won’t be as round.
How do you know when pineapple jam has reached the right consistency?
Spoon a small amount onto a cold plate and let it sit for a minute. If it wrinkles slightly when you push it with your finger, it’s set. If it runs, keep cooking and test again.
Do you need to add commercial pectin to pineapple jam?
Pineapple is naturally low in pectin, so adding commercial pectin helps it set reliably. Without it, you’ll need to cook the jam longer to reduce it to a spreadable consistency.
I made this last weekend and the jam is already fully eaten. haha, so delicious.
Your simple recipe is good and simple but unclear about quantities. Pineapples can be of various sizes and weights. Similarly “cups ” . Better to give weights, in grams or ounces. Thanks.
I cooked this jam as per your instructions but used lemon instead of the lime( limes are not normally available here ).
I tested a small amount at 10 min.& found that to be sufficient. After it had cooled completely in the bottle I removed the lid &
held the bottle upside down it stayed as it should solid yet spread easily. I refridgerated it overnight but found it difficult
to spread so I leave it out. PS : i used your measure of 1/4 cup …for
the lemon. NEALE south africa
Thanks my friend, for your easy recipe of pineapple jam. I was searching the net for n easy one n found yours..
Thanks a lot Anitaa
how do you grate the pulp out of the pineapple?
Thanks for the info.
Sorry, I made gam but after two or three days it got fungi and become spoil. Do some one know that why it did so?
Most likely your jars were not properly cleaned or sealed.
I love this recipe.
Great knowing you and your simple but fantastic pineapple jam cooking recipe. I didn’t have the taste of it actually but I already imagined how delicious and lovely a bite of it is. I only wish I could cook pineapple jam as good as you did. There is abundant fruit here in Solomon Islands.
Thank u 4 the recipe… i and my clazmts enjoy making pineapple jam! i was thiNgking that it would be too hard.
hsahahaha tnx for the recipe i will know how to cook make a pineapple jam you rocksss!!!!
tnx sa recipe
I like this recipe very much and have used it several times , each time trying something new .I have tried cooking the jam longer to thicken it and it becomes too thick and sticky to spread , and too dark as well , I have tried to cook it for less time and find that when I put it in the jars the fruit settles to the bottom and the juice on top !……Third time lucky …I boiled the jam for about 30 minute and added 1 tablespoon of pectin , then boiled on high heat until soft set is reached and took it off the stove . after +- 15 minutes I put it into sterilised jars ……fantastic , the light gel keeps the fruit afloat in the jam and allows for even spreading on bread etc . Very happy with it now and everybody loves it . Thanks a lot Anita Mokashi !
Do you boil it with the lid on the saucepan, or the lid off the saucepan???
Thanks Jon
thanks for your recipe…its great help talaga