Description
Sweet and tangy pineapple jam, perfect for toast or as a cake glaze. Homemade with fresh or canned pineapple.
Ingredients
Units
Scale
- 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