Pineapple Jam

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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.

Prep Time5

Cook Time35

Total Time40

Course: Condiments, Dessert

Cuisine: American

Keyword: pineapple compote, pineapple sauce

Servings:

Author: Sarah Cook

Equipment

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