Growing up in the tropical weather of Bangladesh juicy, sweet, sour, and aromatic pineapples were abundant. Bromelain, an anti-inflammatory enzyme present in pineapple helps fight cold, body aches, and soothes and heals sore throat or swollen glands. As a result, pineapple was a must for us during flu season. This wonder fruit is also full of vitamin C and A, minerals, calcium, phosphorus, and potassium to boost the immune system. Therefore, it is no surprise that my pharmacist dad would often make thirst-quenching fresh pineapple juice and my mom this artisan jam with out pectin or artificial preservatives. No matter how often we ate fresh pineapple, the juice or the homemade jam, we never got tired of this wonderful bright yellow-gold fruit.
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Pineapple Jam
- Total Time: 35 minutes
- Yield: Makes about 2 cups 1x
- Diet: Omnivore, Gluten-Free
Description
Sweet and tangy pineapple jam, perfect for toast or as a cake glaze. Homemade with fresh or canned pineapple.
Ingredients
- 2 medium pineapples (4 cups) pineapples
- 1 cups (237 ml) sugar
- 4 teaspoon lemon juice
Instructions
- Cut the pineapple: slice off the top and bottom, stand it upright, and cut away the skin in strips. Remove any remaining eyes. Cut the flesh into quarters, remove the core, then chop or grate the fruit into small, rough pieces. You should have about 4 cups of crushed pineapple.
- Combine the crushed pineapple, sugar, and lemon juice in a heavy-bottomed saucepan or Dutch oven.
- Bring to a boil over medium-high heat, stirring frequently to dissolve the sugar. Once boiling, reduce the heat to medium-low.
- Simmer uncovered for 25-35 minutes, stirring every few minutes to prevent sticking. The jam is ready when it has thickened noticeably, turned a deeper golden color, and a spoonful placed on a cold plate wrinkles when you push it with your finger.
- Remove from heat and let the jam cool for 10 minutes.
- Ladle the hot jam into clean glass jars, leaving about 1/4 inch of headspace. Let cool completely to room temperature before sealing with lids.
- Refrigerate once cooled. The jam will keep for 2-3 weeks in the refrigerator.
Notes
- For a smoother jam, blend the cooked pineapple mixture before pouring into jars.
- Adjust the sugar amount depending on the sweetness of your pineapples; taste and adjust as needed.
- Use sterilized jars to ensure proper preservation and prevent mold growth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 50
- Sugar: 12
- Sodium: 1
- Fat: 0
- Carbohydrates: 13
- Fiber: 1
- Protein: 0
- Cholesterol: 0
Frequently Asked Questions
Does pineapple jam require pectin to set properly?
Pineapple is naturally low in pectin, so most recipes either add commercial pectin or use added lemon juice and a longer cooking time to help the jam firm up. If you skip pectin, cook the jam until it reaches 220 degrees F and passes the cold plate test. 
Should I use fresh or canned pineapple for this jam?
Fresh pineapple gives a brighter, more complex flavor, but well-drained canned pineapple in juice (not syrup) also works. Avoid pineapple packed in heavy syrup as it will throw off the sugar balance in the recipe.
How do I know when the pineapple jam is ready to jar?
Place a small spoonful on a chilled plate and run your finger through it. If the jam holds its shape and does not immediately flow back together, it is ready to transfer to jars.
