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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.
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.
So I figured I’d solve my own problem and make it myself. And honestly? I don’t know why I waited so long. Maybe because making jam seems intimidating, but it’s actually really easy and doesn’t require any special equipment.
Another perk about homemade jam is that you get to decide how sweet it is. Many store-bought jams are made with high fructose corn syrup along with even more added sugar which makes them taste closer to candy than real fruit.
Because pineapples are already sweet on their own, there’s just enough additional sweetener to achieve the right jammy consistency and bring out the natural sweetness in the pineapple without tasting painfully sweet.
Ingredients
- pineapple – fresh or frozen
- organic cane sugar
- lemon juice
Ingredient Notes
Pineapples are low in pectin, so the jam won’t thicken up very much with just the pineapple and sugar. The addition of lemon juice is important because lemons are naturally high in pectin, so this eliminates the need for adding artificial pectin and also helps cut some of the sweetness.
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.
Tools Needed
Helpful Tips For Making The Best Pineapple Jam
Frozen vs Fresh Pineapple
Fresh or frozen pineapple work great for making jam.
Frozen pineapple is just sometimes easier and because it’s picked in season at peak ripeness, the flavor is sweet and juicy. Just make sure you let it thaw first.
Jam Consistency
When you add the pineapple chunks to the food processor, make sure to hit the pulse button and not the on button. It’s easy to over blend and not get the right texture when you just turn the machine on.
This way you just keep pulsing until the pineapple is crushed but not fully blended.
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 Homemade 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.
Notes
- Makes 1 cup of jam.
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