Pineapple Jam
An easy, small batch fresh pineapple jam recipe made with just three ingredients: fresh pineapple, lime juice and granulated sugar. Enjoy this vibrant golden, flavor packed homemade pineapple jam on toast or scones, as a filling in cake, or with your favorite pastries.
Servings 2 cups (1 pint jar, 500 mL)
Equipment
Ingredients
- 725 grams (4.5 cups) fresh pineapple peeled and cored (1 large)
- 200 grams (1 cup) granulated sugar
- 2 Tablespoons lime juice freshly squeezed from 1 lime
Instructions
- Roughly chop the peeled and cored pineapple and place into the bowl of a food processor or blender. Pulse briefly, enough to chop the pineapple into medium-fine pieces, but not enough to puree it.725 grams (4.5 cups) fresh pineapple
- Add pineapple to a 3 quart saucepan along with the sugar and lime juice. Stir to combine ingredients. Bring to a boil over medium high heat, then reduce to a simmer. It should simmer with purpose - a weak simmer will work but will extend the cooking time. Do not cover.200 grams (1 cup) granulated sugar, 2 Tablespoons lime juice
- Simmer, stirring frequently, for 30 - 40 minutes, or until jam has thickened and reduced significantly. When you draw a spoon through the jam, the trail should not cover with liquid. At the end of cooking, the jam will begin to make a light sizzling noise on the bottom of the pan. It will thicken a bit more as it cools. I reduced my jam a lot as I was using it in a pastry recipe where I didn't want extra moisture. If you prefer a looser jam with more moisture, reduce simmering time by 10-15 minutes.
- Cool jam, and transfer to an airtight container such as a lidded glass jar. Store in the refrigerator or freezer.
Notes
- For this recipe, I really feel fresh pineapple is best. You can substitute with canned pineapple, but it will not have the same vibrant flavor.
- Look for pineapple canned in 100% juice. It should not be in sugar syrup.
- You may substitute lemon juice if you don't have lime juice.
- The pan you use (along with the strength of your burner) will impact the total cooking time needed to reduce the jam to your preferred consistency.
- I use a thick bottomed 3 quart saucepan to help ensure that my jam doesn't burn while I'm cooking it.
- Keep an eye on the jam as it reduces.
- There will be a fair amount of liquid from the pineapple juice at the beginning.
- However, as the water content evaporates, you will need to stir the mixture more frequently to prevent it from burning.
- If helpful, set a timer every 5 minutes so you remember to stir!
- I reduced my jam significantly as I was using it in a pastry recipe for Puerto Rican Cream Cheese Pastries (Quesitos) where I didn't want extra moisture.
- If you prefer a looser jam with more moisture, reduce simmering time by 10-15 minutes.
- Store this fresh pineapple freezer jam for up to 3 weeks in an airtight container in the refrigerator.
- Freeze the jam for up to 3 months.