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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 with just a few ingredients. No pectin is needed for this recipe.
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.
Pineapple Jam Ingredients
This recipe has:
- Fresh pineapple (see notes about using canned or frozen)
- Sugar
- Lime juice (I used fresh, but bottled works too)
- A cinnamon stick (optional)
- Vanilla extract (optional)
How to Make Pineapple Jam Step-by-Step
*I’ll walk you through it here with some photos and tips, and you’ll also find a printable recipe card at the bottom of the post with exact measurements, etc. You can click “jump to recipe” to skip down.
Start by cutting the pineapple by removing the top, bottom, and outside rind/skin. Cut the pineapple into quarters and remove the core. Set the core aside.
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.
Blender or food processor owners – pulse the pineapple into small chunks. You want it in chunks/pieces and not pureed. Some texture is ideal here.
Add the pineapple, cinnamon stick, and water to a heavy-bottomed saucepan. Bring the mixture to a low boil for 10-15 minutes, or until the pineapple has softened. If any large pieces remain, you can break them apart with a wooden spoon or a pastry cutter.
Once the pineapple has softened, discard the cinnamon stick, and add the sugar, lime juice, and vanilla extract. Cook the mixture at a low boil, stirring often, until the volume has reduced by half, the jam has thickened, and the color and texture resembles chunky applesauce.
This part of the process could take 20-30 minutes depending on the size of the pineapple pieces and how much water you added. Taste as it cooks and feel free to add more lime juice, vanilla, or sugar if desired.
Allow the jam to cool and then use it right away or store it for 2-3 weeks in the fridge.
Storage
Storing Leftovers: Allow the jam to cool and store leftovers in an air-tight container in the fridge for 2-3 weeks. We love these Snapware glass spill-proof containers, or a pint canning jar works well too.
Reheating Leftovers: Pineapple jam can be enjoyed cold, at room temperature, or heated. To reheat, microwave it covered in 20-second increments, stirring after each cooking time.
Freezing Leftovers: I freeze this recipe in our 1-cup Souper Cubes. Remove and transfer to freezer storage once they have frozen solid.
To thaw: allow the jam to sit in an air-tight container overnight in the fridge, or for a few hours at room temperature.
Pro Tips/Recipe Notes
- Start with the minimum amount of water listed in the recipe card. 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.
- The sweetness of ripe pineapple will vary wildly, so start with the minimum amount of sugar listed in the recipe card. You can always add more after tasting it while it is cooking.
- You can use also frozen or canned pineapple.
- 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.
- 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.
Pineapple Jam
Ingredients
- 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
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
- 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.
- 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.
- 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.
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
This sounds so good, and simple which for me is a bonus. Now to get to the store for a couple pineapples. 😃
Super simple, and even tastier!