Home 30 Minutes or Less Pineapple Jam

Pineapple Jam

by Amy D
2 ingredients, 20 minutes, Pineapple Jam

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.

Pineapple Jam

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:

  1.  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.
  2.  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.)

Pineapple Jam

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.

Pineapple Jam


Pineapple Jam

Pineapple Jam

Yield: 12
Cook Time: 20 minutes
Total Time: 20 minutes

Bright and sunny. Sweet and tart. This easy jam is full of pineapple bits and takes only 20 minutes to make.


  • 1 8 ounce can crushed pineapple, , with juice
  • 3/4 cup white sugar


  1. In a small saucepan, bring the pineapple and sugar to a boil.
  2. Boil for 20 minutes, stirring often, until the jam is thickened.
  3. Pour into a clean 8 oz jar.
Nutrition Information:
Yield: 12 Serving Size: 12 Servings
Amount Per Serving:Calories: 60

Did you make this recipe?

Please leave a review or a photo! I'd love to hear your feedback!

I like to use this jam to make these pretty pineapple cookies!

Pineapple Cookies

Light and flaky pastry rounds with juicy pineapple filling, topped with maraschino cherries, pecans, and powdered sugar glaze.

Pin this recipe for later!2 ingredients, 20 minutes, Pineapple Jam



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Liz January 2, 2021 - 3:30 pm

I made it but used light brown sugar. It was delicious as a filling for empanadas.

Sylvia November 11, 2020 - 5:07 am

I can’t get the crushed pineapple, can I used the pineapple rings and whizz them up in my blender and use the juice too.

Katherine August 31, 2020 - 11:36 am

How long does this last stored in the refrigerator?

Amy D August 31, 2020 - 2:05 pm

It should stay good for around 3-4 weeks. About a month.

Sandra Bond July 18, 2020 - 8:10 pm

Hi – I am in Australia – do you use sweetened or unsweetened pineapple for this recipe?

Amy D July 25, 2020 - 10:19 am

Canned Pineapple in juice.

Erica May 28, 2020 - 11:28 am

I have made this jam twice now after not being able to find pineapple jam in the store that didn’t contain high fructose corn syrup. This makes a delicious base for the homemade pineapple salsa that I like to serve with fish tacos.

Cavet Smith May 27, 2020 - 10:31 pm

Turned out great! Thank you

Molly May 7, 2020 - 12:55 pm

Perfect for a dinner roll 🙂

Danica December 10, 2019 - 9:53 pm

Great flavor but couldn’t get it to thicken even with extra sugar. I’d recommend draining the majority of the juice otherwise it’s just a super runny syrup.

Camella January 20, 2020 - 11:55 pm

You should have cooked your jam longer to thicken. By adding more sugar, you simply made it a syrup.

Gerda November 24, 2019 - 4:51 pm

Hi, thanks for this easy recipe, but could I use fresh pineapple and if so, how much (cups) please?

Amy D November 27, 2019 - 8:07 pm

Sorry Gerda, fresh pineapple won’t work in this recipe. If you use fresh pineapple it will make a tasty syrup, but it won’t thicken up into jam.

Kathy September 28, 2019 - 5:10 pm

First time trying a recipe for a Hawaiian Sweet Bread loaf (felt it needed something more though.) Saw your small batch jam and made this up quickly. A sunny-tasting addition to the bread. Easy too. Thank you!

Amy D November 19, 2019 - 12:16 pm

You’re welcome.So glad you enjoyed the recipe Kathy.

Dayra September 14, 2019 - 7:12 am

Made this and added vanilla to be used as a cake filling. It was AMAZING! Thanks for such an easy and quick recipe, definitely will be used again.

Amy D September 14, 2019 - 11:15 am

Dayra, OMG that does sound amazing! I might have to try that one myself. Thanks for the idea and the lovely comment.

Colleen August 23, 2019 - 7:13 am

Love pineapple jam! Could you use raw sugar?

Amy D August 28, 2019 - 11:56 am

Hi Colleen! I’m afraid I have zero experience with cooking with raw sugar, so I can’t offer you any advice. If you try it out, I’d love to hear the results.

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