Bright, tropical, and naturally sweet-tart, homemade pineapple jam is one of the most vibrant spreads you can make. Because pineapples are packed with flavor, you only need a few simple ingredients to turn them into a rich, golden jam.
The Ingredient Breakdown
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1 Large Ripe Pineapple: Peeled, cored, and finely chopped or minced (yields about 4 to 5 cups of fruit).
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1.5 to 2 Cups Granulated Sugar: Adjust based on how sweet your pineapple is. Sugar acts as both a sweetener and a preservative.
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2 Tablespoons Fresh Lemon Juice: Adds brightness and provides the necessary acid to help the mixture set.
The Process
1.Prep the fruit:10 min.
Chop your pineapple very finely. If you prefer a smoother, spreadable texture, pulse the pieces a few times in a blender or food processor—just leave some texture so it doesn’t turn into pure juice.
2.Combine and macerate:15 min.
In a large, heavy-bottomed pot, combine the processed pineapple, sugar, and lemon juice. Let it sit for about 15 minutes off the heat. This helps the sugar dissolve and draws out the natural juices from the fruit.
3.Bring to a boil:5-10 min.
Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring frequently to keep the sugar from scorching at the bottom.
4.Simmer and thicken:25-35 min.
Reduce the heat to medium-low. Let the jam simmer, stirring often. The mixture will gradually turn deep golden, translucent, and thick as the liquid evaporates.
5.Test the set:2 min.
Put a small spoonful of jam on a chilled plate and look for it to hold its shape instead of running. Once it reaches a thick, jammy consistency, remove it from the heat.
Pro-Tip on Texture: Pineapples are naturally low in pectin (the structural fiber that makes jams gel). This recipe relies on reduction—simmering off the liquid—and the acid from the lemon juice to achieve a thick consistency.
Once cooled, ladle the jam into clean glass jars. It will keep beautifully in the fridge for up to 3 to 4 weeks, or you can freeze it for up to 6 months
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