This pineapple jam recipe makes absolutely delicious homemade jam with a lovely tropical flavor. There is no pectin added, making this an all natural fruit jam.
The jam is very quick and easy to make and is perfect for toasts and jelly sandwiches. You can also use it as filling for pastries, cakes and cookies and as topping for ice cream and jellies. The possibilities are endless.
❤️Why you will love this recipe
- This is an easy recipe, made using only 3 simple ingredients and makes a great pineapple recipe for a pineapple lover.
- You get to learn jam making.
- This is an all natural homemade jam, made using fresh pineapple, sugar and natural pectin in the form of lemon juice. No store bought pectin is added.
- This is a small batch recipe and you get to make fresh and delicious jam whenever you want.
- You also get to adjust the sweetness of the jam by using less sugar if you so wish.
- This pineapple jam is a great way to use up any leftover pineapples you might have.
- And they make great gifts too.
Like this jam recipe? Here are my other posts you might want to check out:
- Small Batch Strawberry Jam (A Homemade Recipe without Pectin)
- Mango Jam (3 Ingredients Homemade Recipe)
- Jam Filled Shortbread Cookies with Mango Jam
- Pineapple Nata Jelly (An Easy Tropical Konnyaku Dessert)
Pectin in Jams
- If you read the labels on commercially sold jams, you will often find the term pectin. And if you wonder what pectin is, it is a substance that is naturally present in fruits. This substance helps fruit jellies and jams to set to a jelly-like consistency.
- The thing about pectin is that it is not always present at the same level in all fruits – some types of fruits have a naturally higher content of pectin while others do not. And in some fruits, pectin is present in higher amounts depending on their level of ripeness. Given this variance, commercially produced jams and jellies often carry pectin as a stand alone ingredient – so that the jams and jelly are of consistent texture.
- Pectin can be purchased separately and added to jams if you like. However, if you are not into large scale jam-making, it may not be cost effective to purchase pectin. Which is where the lemon juice comes in handy. Lemon juice works in the same way pectin does in jams. It helps the jams and jellies to set to a jelly like consistency.
- Having said that, depending on the fruits you are using for making jam, pectin or lemon juice may not even be necessary (i.e. when the fruits used have a naturally high pectin content). In the case of pineapples, however, the level of pectin in the fruit is naturally low. Hence, the need for the lemon juice in the recipe.
- Fresh pineapple - choose a well ripened fruit for best taste.
- White sugar - sweetens the jam. You can use either coarse sugar or granulated sugar.
- Lemon juice - acts as the natural pectin in the recipe. It also enhances the taste of the jam. Strain to remove any seeds before using.
*Refer to the recipe card below for exact quantities of the ingredients above. For best results, use a digital kitchen scale where applicable*
🧾Substitution and variations
- Fresh pineapple can be substituted with canned pineapple. Drain the fruits and use only the fruits.
This recipe has not been tested with other substitutions or variations. If you do try, please let me know in the comments section below!
👩🏻🍳How to make
Preparing the pineapple
- I use fresh pineapple to make my jam. The first step when using fresh pineapples is to cut and prepare the fruit.
- I have a separate post written here (including a video) on how to cut a pineapple without waste, including tips on how to choose a ripe pineapple and you can check my techniques there. In short, below are the steps you need to take in cutting a pineapple:
- Chop off the top and bottom sections of the fruit.
- Place the pineapple upright on a chopping board and cut out a thin layer of the skin from top to bottom. In doing this, you should only be attempting to remove the coarse skin and not the ‘eyes’.
- If there are any spots with the green or orange skin still on the fruit, cut them off too. At this stage, you will have a pineapple without its skin but with its eyes.
- Next is cutting out the eyes. Start from the bottom of the fruit and make small wedged cuts to remove the eyes. You can do this 2 or 3 eyes at a time. Also, you will notice that the eyes are often present in a spiraled pattern around the fruit. Follow this pattern as you cut the small wedges to remove them.
- Once the eyes are all removed, cut the pineapple into quarters, lengthwise.
- For each quarter, cut out the core. You will see a line that separates the core and the fruit, so simply use it as a guide to cut out the core.
Cutting the pineapple and preparing the ingredients
- Cut each quarter of the fruit into smaller pieces and place them in a food processor.
- Pulse the fruits until they are crushed. At this stage, if you want a smooth jam, process the fruits until they are fine. If you want tiny chunks of pineapple in your jam, you can pulse the fruits as such. To start making the jam, place the crushed pineapple into a medium-sized pot or pan.
- Measure sugar into it.
- Add the lemon juice.
Cooking the jam
- Turn on the heat to a low flame and let the jam cook slowly. Keep stirring to avoid the bottom burning.
- Continue to cook the jam over low heat for about 15 minutes. Once the jam starts to thicken, you can use a candy thermometer to check if the jam is ready. Ideally, the temperature should be 105 degrees Celsius (220 degrees Fahrenheit).
- If you do not have a candy thermometer, you would need to check the timing of your cooking. After about 15 to 20 minutes of cooking on very low heat and when you see the consistency of the jam thickening, spoon some onto a plate. Let it cool slightly and push with a spoon. If you see a skin on the jam such that there are folds as you push the jam, it is ready.
- Turn off the heat and let the jam cool completely before spooning it into a clean jars or container.
If you know the correct water bath canning process, you can go ahead and can your jam. If you do not (like me), you can scoop your jam into a clean and dry glass jar and store the jam in the fridge as a refrigerator jam.
🍽️Serving & storage
- If you observe proper canning procedures, you would be able to keep the jam in a pantry at room temperature. If not, the jam is best stored in the fridge. It should be able to last in the fridge for at least 1 month.
- This jam is best made with a ripe pineapple. Check out my post here on tips for choosing ripe pineapples.
- For a smooth jam, process the fruit in a food processor or with an immersion blender before cooking. Unlike jams made using soft fruits like strawberries, you will not be able to use a potato masher for this recipe.
- Make sure the jars you use to store the jam is clean. Wash them with warm soapy water, wipe them with a clean towel and let them dry completely. Heat the jars up slightly in the oven (take note that too much heat may crack the jars).
- Another method of heating up the jam jars is to place jars in a large pot of hot water facing upright. The water should not get into the jars, so suffice if the water level is about halfway up the jars. Let the jars sit in the hot water for a few minutes. Once warmed up, you can fill them with the jam. Put on the lids and refrigerate.
Pectin is the jelling agent that thickens jam while still in a easily spreadable consistency. Pectin is naturally present in some fruits and for those that are low in pectin like pineapple, additional pectin in required. Lemon juice can be used as a natural pectin in jams.
Increasing the cooking time will also thicken this pineapple jam, but the jam will not be in an easily spreadable consistency.
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Pineapple Jam (without Pectin)
For best results, use the metrics measurements. US customary measurements have not been tested and are only meant for guide.
- 500 g pineapple peeled and cut into cubes
- 250 g white sugar
- 2 tablespoon lemon juice
- Peel and core the pineapple. Cut into cubes.
- Place the pineapple cubes into a food processor. Pulse the fruit cubes. For a smooth jam, pulse to a smooth paste. For a chunky jam, pulse only to the extent the fruit cubes are roughly crushed into smaller pieces.
- Transfer the processed fruit into a medium-sized pan.
- Add sugar and lemon juice.
- Turn on the heat to a low flame and let the jam cook slowly. Keep stirring to avoid the bottom from burning.
- Continue to cook the jam over low heat for about 15 minutes. Once the jam starts to thicken, use a candy thermometer to measure the temperature to 105 degrees Celsius (220 degrees Fahrenheit).
- Alternatively, test the jam by spooning some onto a plate. Let it cool slightly and push it with your finger. If you see a skin on the jam such that there are folds as you push the jam, it is ready.
- Turn off the heat and let the jam cool completely before spooning it into a glass jar or container.
- Keep the jam refrigerated.
- Canned pineapple can be used in place of fresh pineapple. Drain the fruit and discard the syrup.
- Make sure the jars you use to store the jam is clean. Wash them with warm soapy water and let them dry completely. Heat the jars up slightly in the oven (take note that too much heat may crack the jars).
- Another method of heating up the jam jars is to place them in a large pot of hot water facing upright. The water should not get into the jars, so suffice if the water level is about halfway up the jars. Let the jars sit in the hot water for a few minutes. Once warmed up, you can fill them with the jam. Put on the lids and refrigerate.