Pineapple Jam

Want carefree summer vibes in a jar? It only takes about half an hour to turn a fresh pineapple into this sweet and sunny homemade Pineapple Jam.

Out of all the jams, this is a relatively straightforward one to make. I've included plenty of tips and tricks below so even jamming newbies can feel pretty confident. And it's worth taking the plunge – this jam is amazing. My eldest daughter described it as the best jam ever (and had it on toast for brekkie many days in a row after first sampling it)!

Jump to:

• The recipe
• Ingredient notes
• How to make Pineapple Jam
• Storing and enjoying
• More sunshine-y pineapple goodness
• Pineapple Jam Recipe

The recipe

I was inspired to make this jam after tasting it while on holiday in Fiji. It's a beyond beautiful place and this jam is just one of the many happy memories! If you want other recipe inspo from that holiday, check out the recipe for Fijian Coconut Pie.

The method, however, I put together after finding Pineapple Jam recipes from the early 1900s in Australian newspapers.

Ingredient notes

You need just 3 things for this jam:

• a fresh pineapple (you could probably use pineapple from the tin, but the flavours and texture of fresh pineapple can't be beat and I haven't tested this recipe with the canned variety)
• sugar (white or caster/superfine)
• a lime (a lemon will also work, but lime goes amazingly well with pineapple) – adds to the flavour and also boosts the pectin levels since pineapple is low in this soluble fibre that makes jam set.

And just to confirm, there's no water added to this jam. The pineapple is already juicy anough!

The ingredient quantities are in the recipe card at the end of this post.

TIP: Keep in mind that the amount of sugar required is determined by the particular pineapple used. The sugar required is ¾ of the volume of the pineapple just before you add the sugar. Ideally, measure your pineapple before adding the sugar (and then return to the saucepan) rather than using the amount of sugar given in the recipe card as an estimate. The suggested amount of sugar is ¾ cup as I had 1 cup of pineapple pulp before adding the sugar.

How to make Pineapple Jam

Gather the ingredients along with a sterilised jar with lid and a large saucepan.

Preparing the pineapple

Wash the pineapple in water (to avoid dirt from the outside landing on the chopping board and being poured into the jam mixture). Remove and discard the very top and bottom.

TIP: You can grow a whole new pineapple from the discarded top if it still has its leafy crown! Remove most of the fruit from the top and then let dry out for a few days. Next, sit the pineapple top in a glass of water so just the very bottom is submerged. Leave in a light-filled area and ensure the bottom remains submerged in water until roots start developing. Then, plant in a pot and wait for your pineapple to grow.

Back to the part of the pineapple we're using right now. Cut it into quarters (lengthways) (see image 1), then cut out the harder core from each quarter and discard (see image 2).

On a cutting board, scoop and scrape out the pineapple flesh with a teaspoon (see image 3). The flesh should look like the crushed pineapple. Discard the skin and place the flesh (and the juice that has collected on the cutting board) into a large saucepan (see image 4).

Remove the skin and seeds from the lime (or lemon). Cut into small pieces and place into saucepan (see image 4).

Simmering the jam

TIP: Unlike strawberry, apricot and most other type of fruit jams, you DO NOT need to add any water for this recipe – the juice from the pineapple is enough.

Okay, with just the fruit and juice in the saucepan, bring to a simmer (see image 5) and allow to simmer steadily over low heat for 10-15 minutes or until the liquid has dried up and the pineapple becomes more translucent (see image 6).

TIP: Stir every few minutes to ensure the pineapple doesn't burn.

Ensure the stove is on lowest heat setting and add the sugar. Stir to dissolve. Adding the sugar causes the pineapple to release more liquid - so you'll notice the fruit is in a little liquid again.

Simmer steadily again over very low heat for about 10 minutes or until most of the liquid has evaporated, stirring occasionally.

TIP: You'll know the pineapple jam has reached this point when a wooden spoon dragged along the bottom of the saucepan shows the bottom of the sauce pan for more than a few seconds (without the jam spreading back across the cleared area) (see image 7).

Once the jam has reached this setting point, place it into a sterilised jar while still hot and seal.

Storing and enjoying

Once the jam has cooled, store it in the fridge (or on pantry shelf until opened if you follow your own canning processes). Or... you could:

• gift a jar to someone who needs a pep up
• if you need a pep up, dig into it straight away – I recommend on a hot croissant
• give your Jam Drops or Victoria Sponge a tropical flavour.

More sunshine-y pineapple goodness

Can't get enough pineapple? I've got more:

Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)

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