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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Anita August 18, 2016 - 5:17 pm

Hi Amy I was wonder if you can freeze your pineapple jam? It sounds so yummy I’m going to try and make it tomorrow.

Amy D August 19, 2016 - 2:24 pm

Hi Anita, I’ve never tried to freeze this jam before. If you try freezing it please let me know how it turns out! Hope that you enjoy the jam.

Sara July 22, 2016 - 10:35 am

Hi, great idea. will this also work with fresh pineapple? Thanks!
Side note: I also shoot with a prime lens, it takes the BEST photos 🙂

Amy D July 22, 2016 - 3:50 pm

No, Sara, this will not work with fresh pineapple. It won’t jell up and will just make pineapple syrup. Yummy pineapple syrup, but not jam. Sorry.

Suzi December 17, 2016 - 8:39 pm

Hi! I was just wondering the same thing (about fresh pineapple). Do you know why it doesn’t work? Is it the lack of pineapple juice the canned pineapple is packed in? I have a fresh pineapple I was hoping to use for this.

Amy D December 29, 2016 - 8:43 pm

Fresh pineapple contains an enzyme called bromelain which keeps it from setting up.

Tracy M July 21, 2016 - 7:36 am

Looks so yummy! Does it have to stay in the refrigerator or can it stay on the shelf like a regular jelly?

Amy D July 21, 2016 - 10:09 am

Hi Tracy! This jam does need to be refrigerated. Thanks for the question and hope that you enjoy the jam.

Dawn June 30, 2016 - 3:48 pm

Just discovered this on Pinterest! My dad is a huge fan of pineapple jams and marmalades….well pineapple anything really, but its so hard to find them (maybe its not so popular in Canada), I was super excited to see how easy this recipe is as I have a feeling I will be making it a lot in the future 😀

Amy D June 30, 2016 - 9:26 pm

I remember seeing pineapple jam in the stores when I was a kid, but I can’t find it anywhere now (which is what prompted me to make this recipe in the first place.) I wonder if pineapple jam used to be more popular? Anyway, you’re right this is an easy recipe and I hope that you and your dad will enjoy it.

Kea McKnight April 16, 2016 - 9:56 pm

Do you think this jam would work with honey instead of sugar?

Amy D April 18, 2016 - 8:51 am

Hi Kea, thanks for the question. Unfortunately, I don’t think that honey would work for this recipe. It would most likely remain a syrupy consistency if attempted.

Angela April 13, 2016 - 9:13 pm

Hi, I am loving the looks of this jam!! How much sugar would you use if using a 20oz can of pineapples??

Amy D April 13, 2016 - 9:58 pm

Angela, if you are using a 20 ounce can you will need approximately 2 cups of sugar.

Richard March 9, 2016 - 1:03 am

Hi Amy.. I have a ?.. How long will this jam keep in the fridge. Thank you for the recipe!

Amy D March 9, 2016 - 9:16 am

Richard, this jam should keep for up to around 4 months in the fridge. If you haven’t eaten it all by then!

Charlotte @ whatcharlottebaked February 26, 2016 - 3:34 pm

This looks lush! I’ve always imagined jam was really hard to make – you’ve proved me wrong 🙂 I need to give this a go.

Kathie February 24, 2016 - 7:44 am

You’re right – this looks like sunshine — just the perfect thing for a gloomy day! And I love the pictures!
I want the teacup (the one above the pumpkin butter mention at the end. I love teacups and dishes of all kinds.

Amy D February 24, 2016 - 9:14 am

Thanks Kathie, that teacup was actually given to me after my grandmother passed away. My sister and I both have matching cups and saucers. I love using stuff like this in my pictures because I think that she would have gotten a kick out of it.

Sarah - Live Eat Learn February 24, 2016 - 2:48 am

Wow this looks so easy! How does it thicken up with just 2 ingredients?

Amy D February 24, 2016 - 9:12 am

Sarah, that’s actually a really difficult question to answer because it delves into some chemistry and how the structure of sugar changes as it is heated. But to simplify and not delve too far into the geekery of food science, this jam thickens up even though it is just 2 ingredients because the canned pineapple and sugar are allowed to boil long enough to reach a temperature of 220 degrees, 8 degrees above the boiling point, which is the gelling stage of sugar.

Sam | Ahead of Thyme February 23, 2016 - 9:39 pm

I have never made jam before but you make it seem so easy!! I am saving this to try later!

Amy D February 24, 2016 - 8:50 am

Some jams and jellies are more complicated involving pectin and all, but this one really is as easy as it seems. Thanks for saving the recipe, I’d love to hear what you think of the process when you make this jam Sam.

Shreyashi February 23, 2016 - 9:24 pm

Amy the photos are gorgeous. Your rental has definitely paid off. Might I ask what set up you are using?
On to the recipe, I love pineapples. Haven’t made jam before because the task seemed so daunting. Your easy and small batch recipe makes sense to me. It’s just me and my husband at home. So no armies to feed.

Amy D February 24, 2016 - 8:48 am

Absolutely, the camera I am using is a Sony Nex 5t, which makes me a bit of an oddball amongst other food bloggers because it’s not a DSLR. These photos were all shot with a 50mm lens, which I freaking loved and actually just ordered this morning.
You should definitely try this jam recipe. It is as easy as it is delicious! Thanks Shreyashi!

Vicky @ Avocado Pesto February 23, 2016 - 10:57 am

I have never made jam or anything canned before but always wanted to try! This sounds delicious. I am sure all your friends/family were happy to make space for all your jams and jellies!

Amy D February 24, 2016 - 8:44 am

Yes, they were. And I think that some of them have missed me doing it. There are still a couple I make in bulk every year and can, but I’ve definitely narrowed it down to just the favorites, which right now are habanero cherry and gooseberry. I’ve got a boy that is in love with gooseberry jam and eats every jar I make pretty much by all by himself!

Shirley November 3, 2016 - 12:03 pm

How do you make gooseberry jam

Amy D November 4, 2016 - 3:49 pm

Shirley, the how-to on gooseberry jam would be a whole new post! Luckily I have some gooseberries in my freezer that I’ve been meaning to make jam with. I’ll get to them as soon as I can and get that on the blog for you.

Jill February 23, 2016 - 9:49 am

This looks delicious and sounds so easy. I love the packaging on your jam jar too 🙂

Amy D February 24, 2016 - 8:41 am

Thanks Jill. Would you believe that I just had all the supplies to decorate the jar sitting around? It was totally a spur of the moment thing, oh hey, I’ll decorate the jar with this stuff. It couldn’t have worked out better if I’d planned it.

Colleen Cadiz February 22, 2016 - 9:35 pm

Swoon! I’ve never liked pineapple but this looks divine! Gorgeous photos, too! xoxoxo

Amy D February 22, 2016 - 10:02 pm

Colleen, I finally buckled down and rented some camera lenses to try out last week! This jam was one of the things I tried the lenses out on. I couldn’t believe how much I loved the lens I used to take these pictures and will be purchasing it as soon as possible. Thanks for noticing.

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