This pineapple jam is full of bright, tropical flavor. It only takes 3 simple ingredients to make, and very little hands-on time. There's no sterilization or water baths here! This small batch pineapple jam recipe is all about simplicity, making it incredibly easy to whip up a delicious spread that's as yummy as it is fuss-free.
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Pineapple is one of my favorite fruits. From dehydrated pineapple slices to spicy pineapple salsas to tropical breakfast smoothies, this is one fruit that can slot in anywhere. Its incredible sweetness make it an ideal ingredient to use creatively in a wide array of recipes. And, today I'm going to introduce you to my latest obsession - pineapple jam!
My recipe features fresh pineapple that's balanced with tangy lime juice. Honestly, it's so good, you'll eat it from the jar.
Related Post: Easy Cranberry Jam
💚Reasons You'll Love This Recipe
💚This recipe is for a small batch of pineapple preserves. It's super easy to make and there's no water baths, canning equipment or steralization needed.
💚 You can make this recipe with or without pectin. Using pectin will make the jam a bit thicker, but either way will work.
💚Whether it's spread on toast, dolloped on pancakes, swirled into yogurt, or even used as a topping for desserts, pineapple jam is a welcome addition.
🛒Ingredients
- Pineapple: To determine if a pineapple is fresh, look for a bright and vibrant golden color on the skin. Give it a gentle squeeze — a ripe pineapple should have a slight give when pressed, but it shouldn't be too soft or mushy.
- Lime: We'll be using the zest and juice of a lime. The acidity of the lime is a wonderful foil to the sweetness of pineapple. Lemons would also work here. If you're using lemons, only use the lemon juice. Leave the lemon zest out.
- Jam Sugar: Pineapple isn't as high in pectic as many other fruits that are used to make jam, so I recommend using jam sugar, which has a small amount of pectin in it. However, if you can't find jam sugar, or only have granulated sugar on hand, it's fine to use sugar with no pectin. The result wil be a jam that's a bit looser, but tasty nonetheless.
🧑🍳How To Make Pineapple Jam
- Prepare the pineapples: Peel the pineapples and remove the core. Finely chop the pineapple flesh into small pieces. You can also use a food processor to achieve a finer texture.
🍍How To Prepare A Pineapple
- Look for a pineapple with bright, golden skin color. Avoid pineapples with green or dark spots, as they may be underripe or overripe. The base of the pineapple should give slightly when gently pressed.
- Place the pineapple on a cutting board and hold it firmly. Use a sharp knife to cut off the leafy crown at the top. You can save the crown if you want to try growing your own pineapple plant!
- Trim off about ½ inch from the top and bottom of the pineapple, removing the rough, woody parts.
- Stand the pineapple upright on the cutting board and carefully slice downward, following the curve of the fruit, to remove the skin. Cut deep enough to remove the eyes (small, brown spots) on the surface.
- After peeling, you may notice some remaining eyes on the pineapple. To remove them, make shallow diagonal cuts in a spiral pattern around the pineapple, following the line of the eyes. You can remove the eyes individually with the tip of a knife or use a pineapple corer to remove the entire core.
- Once the pineapple is peeled and eyes are removed, you can cut it into various shapes. For slices, lay the pineapple horizontally and cut it into rings of your desired thickness. You can also cut the rings into smaller pieces, such as wedges or cubes.
- If you find the core too fibrous, you can remove it. To do this, cut the pineapple into slices or wedges, then use a knife to carefully cut out the tough core in the center of each piece.
- Rinse the cut pineapple pieces under cold water to remove any remaining residue, and then pat them dry.
- Zest and juice the lime: Grate the zest of the lime and set it aside. Squeeze out the juice from the lime and set it aside as well.
- Cook the pineapple: In a large, heavy-bottomed pot, combine the chopped pineapples, lime zest, lime juice and water. Cook over medium heat, stirring occasionally, until the pineapples release their juice and start to soften, about 10 minutes.
- Add the sugar: Stir in the jam sugar until well combined. Continue to simmer the mixture, stirring frequently, for another 30-35 minutes until the jam thickens and reaches the desired consistency. You can test the consistency by placing a small amount of the jam on a chilled plate and tilting it. If it runs slowly or wrinkles when touched, it's ready. If you prefer a less chunky jam, simply use an immersion blender to smooth out the texture.
- Remove from heat and cool: Once the jam has thickened, remove the pot from the heat and let it cool for a few minutes.
- Transfer to jars: Spoon the warm pineapple jam into a clean, dry jar. Make sure to leave a bit of headspace at the top to allow for expansion. Let the jam cool completely before sealing the jars with lids.
- Store and enjoy: Once the jars are sealed, store them in the refrigerator. Pineapple jam should stay fresh for several weeks.
❓Can You Make Pineapple Jam Without Pectin?
Yes, you can! Pineapples naturally contain enzymes, such as bromelain, which act as a natural tenderizer that help thicken the jam.
When making pineapple jam without pectin, you rely on the fruit's natural pectin content to achieve the desired consistency. However, it's important to note that pineapple has a lower pectin content than many other fruits, so the jam may have a softer and slightly looser texture compared to jam made with added pectin.
When making pineapple jam without pectin, the cooking process is crucial. By simmering the pineapple and sugar mixture for a longer duration, the natural pectin in the fruit is released and helps the jam thicken over time. While it may not set as firmly as jam made with added pectin, it will still have a good texture and flavor.
🍽️Serving Suggestions
- Vegan Pancakes: Top a stack of fluffy vegan pancakes with a generous dollop of pineapple jam for a sweet, tangy twist.
- Toast: Spread pineapple jam on toasted vegan bread for a flavorful and tropical breakfast. If you're feeling ambitious, you can make my popular semolina bread, which is amazing for toast!
- Vegan Thumbprint Cookies: Fill the thumbprint centers of vegan cookies with pineapple jam before baking for a burst of fruity goodness in every bite.
- Vegan Yogurt Breakfast Bowls: Layer vegan yogurt, granola, and pineapple jam in a glass or bowl to create a refreshing and satisfying vegan parfait. You could also use it to make layers in this flaxseed pudding recipe.
- Vegan Ice Cream Sundae: Drizzle pineapple jam over a scoop of your favorite vegan ice cream, along with some chopped nuts or coconut flakes, for a yummy dessert.
🥥Variations On Pineapple Jam
- Pineapple Ginger Jam: Add a warming twist to your pineapple jam by incorporating freshly grated ginger. The spicy kick of ginger really complements the sweetness of the pineapple.
- Pineapple Coconut Jam: Embrace the tropical vibes by infusing your pineapple jam with the creamy and tropical taste of coconut. Simply add a splash of coconut milk or sprinkle shredded coconut into the jam for a delightful coconutty twist.
- Pineapple Lime Chili Jam: For those who enjoy a hint of heat, try adding a touch of chili to your pineapple jam. Combine diced chili peppers (such as jalapeño or Thai chili) with lime zest and juice to create a tangy, spicy, tropical jam experience.
- Pineapple Vanilla Jam: Infuse your pineapple jam with vanilla. Split a vanilla bean lengthwise and scrape out the seeds, then add them to the simmering pineapple mixture. The result is a fragrant, subtly sweet jam.
- Pineapple Mint Jam: Add finely chopped fresh mint leaves during the cooking process to infuse the jam with a burst of minty freshness.
❄️Storage Instructions
Refrigerator Storage:
- Let the jam cool completely at room temperature before transferring it to a storage container.
- Choose a clean, airtight container or jar with a tight-fitting lid.
- Spoon the pineapple jam into the container, leaving a small headspace at the top to allow for expansion.
- Seal the container tightly with the lid.
- Place the container in the refrigerator.
- The pineapple jam can be stored in the refrigerator for about 2 to 3 weeks.
- Make sure to always use a clean spoon or utensil when scooping out the jam to prevent contamination.
Freezer Storage:
- Allow the jam to cool completely at room temperature.
- Transfer the jam to freezer-safe containers or freezer bags.
- Leave some headspace at the top of the containers or bags to allow for expansion during freezing.
- Seal the containers or bags tightly, ensuring they are airtight to prevent freezer burn.
- Label the containers or bags with the contents and date of freezing.
- Place the containers or bags in the freezer, keeping the temperature set at or below 0°C (32°F).
- The jam can be stored in the freezer for about 6 to 8 months.
- When ready to use, thaw the jam in the refrigerator overnight. Thawing slowly in the fridge helps maintain the texture and flavor of the jam.
- Once thawed, use the pineapple jam as desired.
🙋♀️Frequently Asked Questions
Pineapple is relatively low in pectin compared to some other fruits commonly used for jam-making, such as apples or citrus fruits. Pectin is a natural fiber found in fruits that helps to thicken and set jams and jellies. While pineapples do contain some pectin, it's not as abundant as in fruits with higher pectin levels. Therefore, when making pineapple jam, it's often necessary to add additional pectin, such as in the form of jam sugar, to achieve the desired consistency.
Yes, pineapple is good for making jam! While it may be lower in natural pectin compared to some other fruits, it still possesses a delicious tropical flavor that translates well into jam. By adding pectin or using jam sugar, you can achieve a thick and delicious pineapple jam that can be enjoyed on toast, pastries, or as a sweet topping for various desserts.
Yes, you can. Freezing jam is a great way to extend its shelf life. Ensure that the jam is stored in airtight containers or freezer bags, leaving some headspace for expansion, and label them with the contents and date. Frozen jam can typically be stored for several months, and when ready to use, thaw it in the refrigerator before enjoying. While the texture may be slightly altered after freezing, the taste and quality of the jam should remain intact.
More Easy Vegan Recipes You Might Enjoy
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📖 Recipe
Pineapple Jam
Ingredients
- 1 large pineapple
- 1 lime
- 1 cup water
- 1 cup jam sugar sugar with added pectin
Instructions
- Prepare the pineapples: Peel the pineapples and remove the core. Finely chop the pineapple flesh into small pieces. You can also use a food processor to achieve a finer texture.
- Zest and juice the lime: Grate the zest of the lime and set it aside. Squeeze out the juice from the lime and set it aside as well.
- Cook the pineapple: In a large, heavy-bottomed pot, combine the chopped pineapples, lime zest, lime juice and water. Cook over medium heat, stirring occasionally, until the pineapple pices release their juice and start to soften, about 10 minutes.
- Add the sugar: Stir in the jam sugar until well combined. Continue to cook the mixture, stirring frequently, for another 30-35 minutes until the jam thickens and reaches the desired consistency. You can test the consistency by placing a small amount of the jam on a chilled plate and tilting it. If it runs slowly or wrinkles when touched, it's ready.
- Remove from heat and cool: Once the jam has thickened, remove the pot from the heat and let it cool for a few minutes. If you prefer a less chunky jam, simply use an immersion blender to smooth out the texture.
- Transfer to jars: Spoon the warm pineapple jam into clean, dry jars. Make sure to leave a bit of headspace at the top to allow for expansion. Let the jam cool completely before sealing the jars with lids.
- Store and enjoy: Once the jars are sealed, store them in the refrigerator. Pineapple jam should stay fresh for several weeks.
Notes
- Let the jam cool completely at room temperature before transferring it to a storage container.
- Choose a clean, airtight container or jar with a tight-fitting lid.
- Spoon the pineapple jam into the container, leaving a small headspace at the top to allow for expansion.
- Seal the container tightly with the lid.
- Place the container in the refrigerator.
- The pineapple jam can be stored in the refrigerator for about 2 to 3 weeks.
- Make sure to always use a clean spoon or utensil when scooping out the jam to prevent contamination.
- Allow the jam to cool completely at room temperature.
- Transfer the jam to freezer-safe containers or freezer bags.
- Leave some headspace at the top of the containers or bags to allow for expansion during freezing.
- Seal the containers or bags tightly, ensuring they are airtight to prevent freezer burn.
- Label the containers or bags with the contents and date of freezing.
- Place the containers or bags in the freezer, keeping the temperature set at or below 0°C (32°F).
- The pineapple jam can be stored in the freezer for about 6 to 8 months.
- When ready to use, thaw the jam in the refrigerator overnight. Thawing slowly in the fridge helps maintain the texture and flavor of the jam.
- Once thawed, use the pineapple jam as desired.
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