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.
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
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
I made this today! I used a 20oz can of crushed pineapple and added 2 cups of sugar per the comment above, I did blend it slightly because my kiddo doesn’t care for large chunks in her jam, and I cooked it down for 30 mins due to the added quantity.
It made 5 half pint jars for us, I processed 4 to store and put one in the fridge… this is a new favorite for us!!! My daughter absolutely loves it, as do I , we’ve almost gone through a half pint jar already and it’s only been completely made for 30 mins lol. We are planning tons of recipes using it, including thumbprint cookies!
Thanks so much for sharing this, it was so incredibly easy and absolutely delicious! We will be making it again soon 🙂
Hi! I just made it and am waiting or it to cool. I did get a “ping” out of both jars (I used a 20 oz can of cubed initially blended since it was what I had on hand) does that mean they sealed to last at least a week in the fridge? Also, if I wanted to can this would I use the same water bath method and such as strawberry jam?
Hi Gracelyn,
Yes, this will last in the fridge for several weeks. And you are correct that if you wanted to can this jam, you would use the water bath method, but I’m not certain on the process time. I actually developed this single jar recipe because I’d gotten tired of canning for a while :). Hope that you’ll love the jam.
Hi! I just made it and am waiting or it to cool. I did get a “ping” out of both jars (I used a 20 oz can of cubed initially blended since it was what I had on hand) does that mean they sealed to last at least a week in the fridge? Also, if I wanted to can this would I use the same water bath method and such as strawberry jam?
Hi! I just made it and am waiting or it to cool. I did get a “ping” out of both jars (I used a 20 oz can of cubed initially blended since it was what I had on hand) does that mean they sealed to last at least a week in the fridge? Also, if I wanted to can this would I use the same water bath method and such as strawberry jam?
Hi! I just made it and am waiting or it to cool. I did get a “ping” out of both jars (I used a 20 oz can of cubed initially blended since it was what I had on hand) does that mean they sealed to last at least a week in the fridge? Also, if I wanted to can this would I use the same water bath method and such as strawberry jam?
Hi! I just made it and am waiting or it to cool. I did get a “ping” out of both jars (I used a 20 oz can of cubed initially blended since it was what I had on hand) does that mean they sealed to last at least a week in the fridge? Also, if I wanted to can this would I use the same water bath method and such as strawberry jam?
Hi! I just made it and am waiting or it to cool. I did get a “ping” out of both jars (I used a 20 oz can of cubed initially blended since it was what I had on hand) does that mean they sealed to last at least a week in the fridge? Also, if I wanted to can this would I use the same water bath method and such as strawberry jam?
Hi! I just made it and am waiting or it to cool. I did get a “ping” out of both jars (I used a 20 oz can of cubed initially blended since it was what I had on hand) does that mean they sealed to last at least a week in the fridge? Also, if I wanted to can this would I use the same water bath method and such as strawberry jam?
Hi! I just made it and am waiting or it to cool. I did get a “ping” out of both jars (I used a 20 oz can of cubed initially blended since it was what I had on hand) does that mean they sealed to last at least a week in the fridge? Also, if I wanted to can this would I use the same water bath method and such as strawberry jam?
Hi! I just made it and am waiting or it to cool. I did get a “ping” out of both jars (I used a 20 oz can of cubed initially blended since it was what I had on hand) does that mean they sealed to last at least a week in the fridge? Also, if I wanted to can this would I use the same water bath method and such as strawberry jam?
Would you not have to boil your jars and lids before you put pineapples in it,can you do other can fruit that way to?
Hi Karon, thanks for your question. The only reason that you don’t have to have boiled sterilized jars for this recipe is because it’s not canned. You would need to have prepared jars if you wanted to preserve the jam for any length of time. Because this recipe makes enough for just one jar, it’s meant to be refrigerated for use after making.
Is the canned pineapple in a syrup or in its own natural juices?
Hi Gina, it’s just canned pineapple in it’s own natural pineapple juice. Hope you enjoy the jam!
Hi,
I loved it! Look so good! Thanks for share!
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.
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.
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 🙂
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.
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.
Fresh pineapple contains an enzyme called bromelain which keeps it from setting up.