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    Home » Recipes » Condiments

    Mar 4, 2022 · Modified: Sep 26, 2022 by Lindsey Jenkins · This post may contain affiliate links · Leave a Comment

    Easy Pineapple Jam (No Pectin!)

    Jump to Recipe - Print Recipe

    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.

    A spoonful of homemade pineapple jam next to a jar.

    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.

    Frozen pineapple chunks in a food processor bowl to make jam.
    Pulsed pineapple chunks in a food processor for homemade jam.
    A spoonful of pulsed pineapple chunks to show the correct consistency of the jam.

    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.

    Two glass jars of homemade pineapple jam.

    Frequently Asked Questions

    Should I use fresh or frozen pineapple to make jam?

    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.

    What consistency should my jam be?

    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.

    Does pineapple have pectin?

    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

    • Chipotle Lime Mayo
    • Dairy-Free Ranch Dressing
    • Dairy-Free Caesar Dressing (Vegan, Nut-Free)
    Homemade pineapple jam in jars with a spoon.
    A spoon in a jar of homemade pineapple jam.
    Print Recipe Pin Recipe
    5 from 9 votes

    Easy Pineapple Jam (No Pectin!)

    An easy pineapple jam recipe made with less sugar, 3 ingredients, and is ready in 30 minutes. Use as a dip or spread on toast.
    Prep Time5 minutes mins
    Cook Time25 minutes mins
    Total Time30 minutes mins
    Author: Lindsey Jenkins

    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.

    Notes

    Makes 1 cup of jam.

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    Hi, I'm Lindsey. My goal is to teach you how to become a better cook, rely less on recipes, and be more adaptable in the kitchen depending on what's in season, in your pantry, or to fit your dietary needs. All recipes are dairy-free but come with a "make it your way" substitution section to get you started.

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