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 can’t get the crushed pineapple, can I used the pineapple rings and whizz them up in my blender and use the juice too.
I used fresh pineapple and it is perfection!
I cut the pineapple into the dice that would be used for salsa later!
It was no more syrupy than using canned !
Besides I try to use fresh ingredients first and foremost!
Nice flavor. I might use coconut in some form to make it more tropical!
Thank you for this quick and easy recipe. I stirred it while boiling for 20 mins ..I bought 2 8 oz cans of crushed pineapples and added 1/2 cup sugar..it was delicious. Can I do the same with fresh blueberries, strawberries and other fruits?
How long does this last stored in the refrigerator?
It should stay good for around 3-4 weeks. About a month.
Hi – I am in Australia – do you use sweetened or unsweetened pineapple for this recipe?
Canned Pineapple in juice.
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.
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.
Turned out great! Thank you
Turned out great! Thank you
Perfect for a dinner roll 🙂
Perfect for a dinner roll 🙂
Doesn’t thicken unless you is heavy syrup pineapple in a can
Doesn’t thicken unless you is heavy syrup pineapple in a can
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.
You should have cooked your jam longer to thicken. By adding more sugar, you simply made it a syrup.
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.