Homemade fresh fruit, small-batch, Pineapple Jam is a favorite of mine. With small batch jam, however, there’s no need for pressure canning or even pectin in the recipe. This yields a delicious fresh pineapple jam in which you control the ingredients. It’s simple and delicious.
My store had fresh pineapples on sale for $0.99 USD each this week, so you know that I had to buy a couple. My daughter loves fresh pineapple so it was a must to have more than one on hand. After all, I had to plan that she was going to eat at least one before I got around to using them for my recipes. Since we were also baking some fresh Sunflower bread, I thought that this would be a perfect accompaniment for our breakfast bread — and it was.
Slightly sweet and full of pineapple flavors, this jam is wonderful.
Small Batch Pineapple Jam
Yield 2 cups
- 1 cup sugar
- 2 fresh lemons, juiced
- 1 medium fresh pineapple, peeled and diced
- Add all ingredients into a medium sized pot and bring to a boil. Reduce heat and simmer for about 1 hour. With an immersion blender or potato masher, crush the fruit to small bite-sized (or smaller) pieces. Most of the liquid should be evaporated. The natural pectin in the fruit will thicken the jam. This is stable in the refrigerator for up to three weeks.
Courses jams and jellies