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.
Pineapple Jam
Bright and sunny. Sweet and tart. This easy jam is full of pineapple bits and takes only 20 minutes to make.
Ingredients
- 1 8 ounce can crushed pineapple, , with juice
- 3/4 cup white sugar
Instructions
- 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.
Nutrition Information:
Yield: 12 Serving Size: 12 ServingsAmount Per Serving: Calories: 60
Light and flaky pastry rounds with juicy pineapple filling, topped with maraschino cherries, pecans, and powdered sugar glaze.
Samantha
Wednesday 1st of March 2023
I did but I didn’t. I didn’t have crushed but I did have tidbits & I had the larger can so I used it, it was a 20 oz. (vs. 8 oz) so I multiplied sugar accordingly (x2.5) It was soooo good. Quite sweet but I’m going to make more today and use a lil less sugar, also going to use the crushed (maybe 2 crushed 1 tidbits) Making a jar for my grandson, he got his love for pineapple from me! Also making a jar for my neighbor, they have a sweet tooth treat every night so maybe they will enjoy this. I see this being a staple in my fridge (& belly;) the rest of my life! Thank you!
CP
Wednesday 18th of January 2023
Absolutely horrible recipe. The advice to boil it with that much sugar means that 90% of people will get a tar like final product. I’m guessing you don’t understand candy making and temperature. Wow.
Move to another site for pineapple jam. This recipe is absolutely useless unless you want pineapple scented tar.
Lia
Monday 21st of November 2022
Would love to make this, is this on low, medium, or high heat?
Monica
Saturday 8th of October 2022
Love this! I'm about to make it now but realised I only have crushed pineapple in syrup, not juice! Would the result be the same?
Elyse
Tuesday 6th of September 2022
Using this recipe for a pineapple cake but added my spice cake mix (1tsp cinnamon, 1/4 tsp each: nutmeg, clove, ginger, cardamom) to the jam to cut through the sweetness of the frosting and acidity of the pineapple a bit. Super delicious!