Bright and sunny. Sweet and tart. Bits of juicy pineapple in every bite. If you’ve never made jam before in your life, this pineapple jam is the place to start. 20 minutes. 2 ingredients. It’s practically impossible to screw up.
Need a little spring in your step? Homemade pineapple jam is sure to brighten up your morning, it’s like sunshine on toast.
A couple years ago I inherited all my grandmother’s canning supplies. I went through a jam/jelly/canning bonanza. I made and home-canned everything I could; salsa, pickles, cherry habanero jam, hot pepper jelly, peach butter, apple butter, pumpkin butter, apple sauce, gooseberry jam, banana jam, kiwi jelly…so much jam and jelly!
I learned 2 things during this process:
- If you don’t have your own garden and grow your own produce, canning can get pretty expensive. Especially if you have to go out and buy all the jars, lids, and seals to get started.
- I learned that I don’t really have the pantry space to store that much jam and jelly! I ended up giving most of it away. (And most people kept the jars, see point 1.)
So while I still do enjoy jam and jelly making, I’ve moved from the old fashioned recipes that make enough for an army, to recipes like this one that make smaller batches because it’s more practical for me. Today’s pineapple jam recipe tastes just 20 minutes and makes one jar. I actually really love that because that makes it really accessible. Singles, empty-nesters, college students, any one can use one jar of jam. There’s no special equipment needed and it costs less than a dollar to make. 20 minutes and less than a dollar, you couldn’t even get to the grocery store to buy jam that quick or that cheap.
- 1 8 ounce can crushed pineapple , with juice
- 3/4 cup white sugar
In a small saucepan, bring the pineapple and sugar to a boil.
Boil for 20 minutes, stirring often, until the jam is thickened.
Pour into a clean 8 oz jar.
I like to use this jam to make these pretty pineapple cookies!