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An easy pineapple jam recipe made with less sugar than store-bought, has just 3 ingredients, and is ready in 30 minutes. Use as a dip, spread on toast, crepes or eat with ice cream - the options are endless.
This pineapple jam recipe came about because I was making coconut shrimp and had zero luck finding a store-bought option after looking at multiple stores.
The best part is that it doesn't require any special equipment because this isn't a canning recipe. And unlike store-bought options that taste closer to candy than a real fruit spread, this recipe has just enough sugar to bring out the natural sweetness in the pineapple without tasting painfully sweet.
Ingredients
- Pineapple - fresh or frozen. Thaw first if using frozen.
- Organic cane sugar - brings out the natural sweetness in the pineapple and helps slightly thicken the jam.
- Lemon juice - lemons are naturally high in pectin so this eliminates the need for adding artificial pectin and also helps cut some of the sweetness. Because pineapples are low in pectin, the jam won't thicken much with just the pineapple and sugar.
How To Make Pineapple Jam
Add the pineapple chunks along with any juice to the bowl of a food processor and pulse several times until the pieces are crushed but not fully blended.
Put the crushed pineapple in a small saucepan with the sugar and lemon juice and bring to a boil. Reduce the heat to a simmer and cook for 20-25 minutes, stirring often until the liquid has mostly evaporated and the jam has thickened.
Frequently Asked Questions
You can use either fresh or frozen pineapple to make jam. Frozen pineapple is just easier because you know it'll be sweet (this is because its picked at its peak ripeness before frozen) and you don't have to deal with cutting a pineapple. Just make sure you let it thaw first if going this route.
You want the pineapple to be crushed but not fully blended. You can achieve this by using the pulse feature on a food processor. This will give you more control instead of just turning the machine on.
Pineapple has little to no pectin, which is why you need the addition of lemon juice if you're not adding artificial pectin to your jam.
How to Use Pineapple Jam
- use as a dipping sauce for coconut shrimp or vegan baked onion rings
- add a little dollop to steak fajitas
- serve with oat flour crepes
More DIY Condiments
Easy Pineapple Jam (No Pectin!)
Ingredients
- 2 cups fresh or frozen pineapple
- ½ cup organic cane sugar
- 1 tablespoon lemon juice
Instructions
- Add the pineapple chunks along with any juice to the bowl of a food processor and pulse several times until the pieces are crushed but not fully blended.
- Put the crushed pineapple in a small saucepan with the sugar and lemon juice and bring to a boil. Reduce the heat to a simmer and cook for 20-25 minutes, stirring occasionally until the liquid has mostly evaporated and the jam has thickened.
- Once cool, store in a tightly sealed jar in the refrigerator for up to 3 weeks or the freezer for up to 3 months.
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