No Pectin Homemade Pineapple Jam

My homemade pineapple jam is a delicious sauce or topping for ice cream, waffles/pancakes, yogurt, or more. This tasty homemade condiment is so simple to make and uses just a few ingredients. No pectin is needed for this recipe, and it is much lower in sugar than traditional recipes.

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This pineapple jam is a delicious and simple recipe to make. But even better than that, it’s going to make your house smell incredible while it’s cooking.

Allow the jam to cool and then use it right away or store it for 2-3 weeks in the fridge.

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No Pectin Homemade Pineapple Jam

By: Sarah Cook

Servings: 12

Prep: 5 minutes mins

Cook: 35 minutes mins

Total: 40 minutes mins

My homemade pineapple jam is a delicious sauce or topping for ice cream, waffles/pancakes, yogurt, or more. This tasty homemade condiment is so simple to make and uses just a few ingredients. No pectin is needed for this recipe, and it is much lower in sugar than traditional recipes.

Equipment

• Dutch oven
• Silicone spatula
• Cutting Board
• Knife
• Food processor

Ingredients 

1x2x3x

• ▢ 3 cups pineapple, sliced {~1 medium pineapple, cored}
• ▢ 1/3 cup water {using up to 1/2 cup more if needed}
• ▢ 1 cinnamon stick
• ▢ 3/4 cup sugar {use up to 1/2 cup more if the pineapple is not naturally sweet}
• ▢ 1 tbsp fresh lime juice
• ▢ 1 tsp vanilla extract

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Instructions 

• Cut the pineapple by removing the top, bottom, and outside rind/skin.
  3 cups pineapple, sliced
• Cut the pineapple into quarters and remove the core.
• If you have a blender or food processor, cut the quartered pineapple into slices or chunks. If you don’t have a blender or food processor, use a chef’s knife to dice the pineapple into small pieces.
• If you use a blender or food processor, pulse the pineapple into small chunks. Do not puree.
• Add the pineapple, water, and cinnamon stick to a heavy-bottomed saucepan.
  1/3 cup water, 1 cinnamon stick
• Bring the mixture to a low boil for 10-15 minutes, until the pineapple has softened.
• Once the pineapple has softened, discard the cinnamon stick, and add the sugar, lime juice, and vanilla extract.
  3/4 cup sugar, 1 tbsp fresh lime juice, 1 tsp vanilla extract
• Cook the mixture, uncovered, at a low boil until the volume has reduced by half, the jam has thickened, and the color and texture resembles chunky applesauce (~20-30 minutes). Stir frequently.
• Allow the jam to cool and then use it right away or store it for 2-3 weeks in the fridge.

Notes

1. Start with the minimum amount of water listed. Each pineapple will vary in how much juice it produces. Using too much water will require you to have to cook the jam longer to reduce the volume.
2. The sweetness of ripe pineapple will vary wildly, so start with the minimum amount of sugar listed. You can always add more after tasting it while it is cooking.
3. If the jam reaches a hard boil, some foam might be produced on the surface. It’s a harmless part of the cooking process. You can either skim it off the top of the jam and discard it, or lower the heat and incorporate it back into the sauce.
4. Don’t leave the kitchen while the jam is simmering. Anytime you’re working with jam, it has the potential to boil over and cause a giant mess. Consistent stirring is the key here.

Nutrition

Serving: 2tbspCalories: 70kcalCarbohydrates: 18gProtein: 0.2gFat: 0.1gSaturated Fat: 0.004gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 1mgPotassium: 48mgFiber: 1gSugar: 17gVitamin A: 25IUVitamin C: 20mgCalcium: 9mgIron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Condiments, Dessert

Cuisine: American

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