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–+ servings
Pineapple Jam on toast and in jar in background.
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5 from 1 vote

Pineapple Jam Recipe

A simple and delicious recipe for homemade Pineapple Jam.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Condiment
Cuisine: American, Australian, British, Fijian, New Zealand
Servings: 16 serves
Calories: 66kcal
Author: Libby Hakim

Equipment

  • large saucepan
  • medium-sized sterilised jar (this recipe makes about 200-250ml jam)

Ingredients

  • 1 fresh pineapple
  • ¾ cup white sugar (or, more precisely, ¾ of the volume of the pineapple just before you add the sugar).
  • 1 small lime (or lemon)

Instructions

  • Wash the pineapple and then cut off the very top and bottom.
  • Cut into quarters (lengthways). Cut out harder core from each quarter.
  • On a cutting board, scoop and scrape out the pineapple flesh with a teaspoon. The flesh should look like the crushed pineapple. Discard the skin and place the flesh (and the juice that has collected on the cutting board) into a large saucepan.
  • Remove the skin and seeds from the lime (or lemon). Cut into small pieces and place into saucepan.
  • You DO NOT need to add any water – the juice is enough. Bring to a simmer and allow to simmer steadily over low heat for 10-15 minutes or until the liquid has dried up and the pineapple becomes more translucent. Stir every few minutes to ensure the pineapple doesn't burn.
  • Ensure the stove is on lowest heat setting and add the sugar. Stir to dissolve. Adding the sugar causes the pineapple to release more liquid - so you'll notice the fruit is in a little liquid again.
  • Simmer steadily again over very low heat for about 10 minutes or until most of the liquid has evaporated, stirring occasionally.
  • Place hot jam into a sterilised jar and seal.

Notes

Storing: Once cooled, place the jars in the fridge and store for up to 6 months (unopened) or 2 months (once opened). There is the option of "canning" this jam so you can store it for longer periods on the shelf in your pantry. However, you'll need to rely on your own knowledge of canning and preserving as the process is too extensive to cover here.
Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Nutrition

Calories: 66kcal | Carbohydrates: 17g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 66mg | Fiber: 1g | Sugar: 15g | Vitamin A: 35IU | Vitamin C: 28mg | Calcium: 9mg | Iron: 0.2mg