Pineapple Jam with no added sugar is so easy and as delicious as it sounds. Top your toast, biscuit, pancake, or yogurt.
Not long ago I sat on an outdoor patio with the palm fronds waving, eating a biscuit slathered with whipped ricotta and pineapple jam. This was flavor I wanted to repeat. I searched every nearby market for a souvenir jar to pack for home, but no luck. So I came home and made it myself.
How to make Pineapple Jam from scratch
My first batch I cooked pineapple chunks with honey. The pineapple was so sweet; I wished I hadn’t added the honey. But the pineapple didn’t cook down into the soft puree I was expecting.
The second batch, no honey added and I chopped the pineapple in the food processor to break it down. That jam was like eating fresh pineapple, sweet and tangy.
Since a trip to the tropics isn’t happening, try this easy recipe. Your toast wants this no-added sugar tropical fruit spread!
How to make Easy Pineapple Jam
trim pineapple rind and eyes
cut pineapple into chunks
chop in food processor (or with knife). Pineapple doesn’t break down as it cooks like many other fruits, so you want small pieces.
Cook over moderately high heat until juices reduce and pineapple smells toasty.
How to flavor pineapple jam
For variety, add star anise, cinnamon stick, crystallized ginger to pineapple as you cook it.
Pin it for later!
I like to spoon it on my favorite Nut and Seed Butter!
Pineapple people, you may like
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PrintHow to make Pineapple Jam
Fresh Pineapple Jam is so easy to make. A trip to the tropics has never been easier.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 1.5 cups 1x
- Category: Jam
- Method: stovetop
- Cuisine: American
Ingredients
1 fresh pineapple
Instructions
- Break off the top pineapple leaves. Rinse and scrub the pineapple rind. Cut rind away from pineapple and remove most of the brown spots, the pineapple eyes.
- Chop pineapple into fairly fine pieces. Pineapple doesn’t break down in cooking, so chop it or give it several pulses in a food processor or blender.
- Add The jam is great on it’s own, but if you want, add a star anise, crystallized ginger, cinnamon stick, or vanilla.
- Cook pineapple in a large saucepan over medium heat, stirring occasionally. Cook until juice evaporates and pineapple smells toasted or caramelized. Let cool. Spoon into jar. Store in the refrigerator.
Notes
The jam is great on it’s own, but if you want, add a star anise, crystallized ginger, cinnamon stick, or vanilla.
Comments
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Can this be frozen
Hi Joy, yes, you can freeze it because most of the juice is cooked out of it. Judy
Will it be ok without sugar? will i last long? because sugar serves as the preservative right?
Mawee, There is no added sugar in the recipe.
Will it last long without sugar?
You’re right, sugar can act as a preservative. I’ve had it last a couple of weeks. You can freeze it for longer storage.