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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.

a glass dish of pineapple jam with a small bronze spoon in it.
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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.

If you’re looking for additional ways to preserve pineapple, check out our tutorials on Canning Pineapple and How to Freeze Pineapple.

Pineapple Jam Ingredients

a bowl of sliced pineapple, sugar, a lime, cinnamon, and vanilla extract on a white surface.

This recipe has:

  • Fresh pineapple (see notes about using canned or frozen)
  • Sugar
  • Lime juice (I used fresh)
  • 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. If you’ve never cut a fresh pineapple before, you can see the process in this post.

Cut the pineapple into quarters and remove the core. Set the core aside.

Sustainability Tip

Sustainability Tip

Never toss the core because you can chop it and freeze it for smoothies, or use it to naturally sweeten recipes, like in this gluten-free teriyaki sauce.

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.

two photos showing pineapple in a food processor.

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.

3 photos showing the process of making pineapple jam in a saucepan.

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

How to Use Pineapple Jam

This pineapple sauce works great on both sweet and savory recipes!

Use it on top of whole wheat pancakes, frozen berry cake, vanilla ice cream, whole wheat waffles, sour cream pancakes, cold start Instant Pot yogurt, strawberry banana overnight oats, venison breakfast sandwiches, and Instant Pot ham.

HOW TO STORE AND REHEAT

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.

Frequently Asked Questions

Can I Use Canned Pineapple?

Yes! Canned pineapple would work great in this recipe. You’ll want to include all the juices from the can and don’t add the extra water listed in the recipe below.

To save time, you could even use canned crushed pineapple instead of pineapple slices or chunks.

Since canned pineapple is already cooked, it will be softer. You will not need to cook it as long as fresh.

If the canned pineapple has added sugar, you will likely want to adjust the amount of sugar you use.

Can I Make This With Frozen Pineapple?

Absolutely. There is no need to thaw the pineapple prior to adding it to the saucepan.

Place the frozen pineapple in the saucepan with just a splash of water. You may need to add more water as it cooks, but don’t start with the full amount listed in the recipe. The frozen pineapple will release water as it cooks/thaws.

Is it Possible to Can This Recipe?

Yep! Ladle the jam into half-pint jars, leaving 1/4 inch of headspace. Using the waterbath method, can for 10 minutes, adjusting for altitude. Remove from heat, remove the lid from the canner, and let it sit for 5 minutes.

For detailed instructions on canning this jam, check out our Low-Sugar Strawberry Jam, Blueberry Rhubarb Jam, or Strawberry Rhubarb Jam posts. The overall process will be the same as what is listed in those recipes.

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.
  • 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.
a spoonful of pineapple compote over a glass jar.
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Pineapple Jam

Prep: 5 minutes
Cook: 35 minutes
Total: 40 minutes
a glass dish of pineapple jam with a small bronze spoon in it.
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.

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

  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
Tried this recipe?Mention @sustainablecooks or tag #sustainablecooks!

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About Sarah

Helping you serve up budget-friendly sustainable recipes with a side of balanced living.
Come for the food. Stay for the snark.

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2 Comments

  1. This sounds so good, and simple which for me is a bonus. Now to get to the store for a couple pineapples. 😃