Small-batch pineapple jam with 3 ingredients and no pectin. Bright sweet-tart flavor in 40 minutes for toast brie, gifts, and glaze—make it right now.
This is the kind of recipe that feels impressive but stays simple: fresh pineapple flavor, a sweet-tart finish from lemon, and a jammy texture without needing pectin or special canning gear. It cooks quickly, makes a manageable amount, and works for everything from breakfast to easy entertaining.
Why this recipe works
- No pectin needed: reducing pineapple’s natural juices with sugar creates a thick, spoonable jam texture.
- Small-batch by design: you get a few cups—enough to enjoy without committing to a full canning project.
- Balanced flavor: lemon juice keeps the pineapple from tasting one-note, sweet and bright, and it brightens the finish.
- Custom texture: mash or blend to get anything from “chunky compote” to “smooth jam.”
- Fast timeline: about 40 minutes start to finish (including prep).
Ingredients (& what each one does)
** You can find the full recipe ingredients and instructions on the printable recipe card below.
- 5 cups fresh pineapple, peeled and cut into chunks
The star of the show—fresh pineapple provides the tropical sweetness and the juicy base that reduces into a jam. - 1 cup sugar (or a sugar substitute like Stevia or Splenda)
Sweetens and helps the mixture thicken as it simmers and reduces. - 2 tbsp fresh lemon juice
Brightens flavor and balances sweetness so the jam tastes fresh, not flat.
Optional (from your note): 1 tsp lemon zest stirred in after cooking for extra lemon punch.
How to Make Pineapple Jam
** You can find the full recipe ingredients and instructions on the printable recipe card below.
- Prep the pineapple: Peel and cut the pineapple into 1-inch chunks; discard the fibrous core and peel.
- Combine: Add pineapple, sugar, and lemon juice to a medium pot.
- Boil (uncovered): Bring the mixture to a boil. Do not cover.
- Simmer to reduce: Lower the heat and simmer on LOW for about 30 minutes, stirring occasionally, until the pineapple is tender and most of the liquid evaporates. Do not cover.
- Cool slightly: Remove from the heat and let it cool a bit.
- Mash or blend: Use an immersion blender [paid link] or potato masher to crush to your desired consistency (small bite-sized pieces or smoother).
Pro Tips
- Use a heavy-bottomed pot to reduce the chance of scorching as the sugars concentrate.
- Keep it uncovered so steam escapes and the jam reduces properly.
- Stir more often near the end once the mixture thickens—this is when sticking is most likely.
- Control texture at the end: mash for a rustic jam; blend briefly for a smoother spread.
Recipe variations
- Lime swap: Replace lemon juice with lime juice for a slightly different tropical tang.
- Add lemon zest: Stir in lemon zest after cooking for a brighter citrus finish.
- Chunky vs. smooth: Stop at a quick mash for a compote-style jam, or blend until silky.
- Canned pineapple option: Start with 3 cans (with juices) and follow the same method; blending depends on the cut (tidbits/chunks/crushed).
- Frozen pineapple option: Start with 4–5 cups frozen chunks and follow the recipe as written.
Serving suggestions (side dishes and uses)
- Spread on toast, biscuits, scones, croissants, or English muffins.
- Spoon over vanilla ice cream or no-churn ice cream.
- Pair with brie (warm brie, crostini, or a cheese board).
- Use as a warm sauce for pork (tenderloin or chops).
- Stir into oatmeal or swirl into yogurt.
New life for leftovers
- Quick glaze: Warm a few spoonfuls and brush onto grilled chicken, ham, or shrimp in the last minutes of cooking.
- Tropical vinaigrette shortcut: Whisk [paid link] with a little vinegar and oil for a sweet-tart salad dressing.
- Dessert upgrade: Use as a topping for cheesecake or as a filling layer in cakes/cupcakes.
Storage
- Refrigerator: Store airtight (jar or container) for up to 3 weeks.
- Freezer: Freeze in a freezer-safe container for up to 3 months.
People often ask (FAQs)
Does pineapple jam need pectin?
Not for this style. The jam thickens as the mixture reduces; pectin is only needed if you want a firmer, more traditional set.
Can I freeze pineapple jam?
Yes—freeze in an airtight, freezer-safe container.
How long does pineapple jam last?
Up to 3 weeks refrigerated, or up to 3 months frozen (airtight).
Can I use canned pineapple?
Yes. Use 3 cans (with juices). Texture may determine whether you need to blend at the end.
Can I use frozen pineapple?
Yes. Start with 4–5 cups frozen chunks and proceed the same way.
Why isn’t my jam thick yet?
It likely needs a bit more uncovered simmer time to reduce further. It will also thicken as it cools. (The recipe explains that thickening comes from fruit sugars and reduction.)
Final thought (with a parting hook for pinning)
If you want a bright, tropical spread without pectin or canning equipment, this small-batch pineapple jam is the easy win you’ll make again and again—save it now so it’s ready the next time pineapple looks extra good at the store.
Small Batch Fresh Pineapple Jam
Sweet and slightly tart and full of fresh pineapple, small-batch pineapple jam needs no special canning equipment or even pectin to yield a delicious fresh jam. No pressure canning or special equipment required.
Equipment
- medium saucepan [paid link]
- immersion blender [paid link]
Ingredients
- 1 cup sugar or a sugar substitute like Stevia or Splenda.
- 2 tbsp fresh lemon juice [See Note 1]
- 5 cups fresh pineapple peeled and cut into chunks [See Note 2]
Instructions
- Peel and cut the pineapple into 1-inch chunks; discard the fibrous core and outer peel.
- Add all ingredients into a medium-sized pot and bring to a boil. Do not cover.
- Reduce heat simmer over LOW heat. Simmer for about 30 minutes or until the pineapple is tender and most of the liquid has evaporated; Stirring occasionally. Do not Cover.
- Remove from the heat and allow to cool slightly.
- With an immersion blender [paid link] or potato masher, crush the fruit to small bite-sized (or smaller) pieces.
- The natural sugars in the fruit will thicken the jam.
Storage:
- Store in an airtight container like a mason jar in the refrigerator for up to 3 weeks. Alternatively, freeze in a freezer-safe container for up to 3 months.
Notes
- For an added punch of lemon flavor, stir in 1 tsp of lemon zest after cooking (more or less to taste) to balance out the sweetness.
- The typical fresh pineapple yields about 5 to 6 cups of fresh pineapple chunks.
- Frequently Asked Questions : I get asked a lot of questions about pineapple jam so I will try and sort through the FAQs here: Does Pineapple Jam need Pectin? Like strawberries, pineapples are very low in natural pectin, so if you wanted a traditional “stiff” jam or jelly, you would need to add pectin. However, you can make a natural pineapple jam and have it thicken considerably simply by adding sugar and reducing the juices into a jam-like consistency. Can I Freeze Pineapple Jam? Absolutely! Freeze jam in air-tight containers for up to one year. How Long Does Pineapple Jam Last? Pineapple jam lasts in the refrigerator in an air-tight container for up to 3 weeks or in the freezer for up to 1 year. Can I use Canned Pineapple? Yes, Start with 3 cans of crushed, chunks or tidbits plus the natural juices in the can and follow the recipe. Depending on which type of pineapple you begin with tidbits, chunks, or crushed, you may or may not need to blend at the end. Can I use Frozen Pineapple Chunks? Yes, start with 4 to 5 cups of frozen chunks and then follow the recipe.
-
Serving Suggestions
Serving this jam as a topping on toast, English muffins, croissants, biscuits, or scones is an obvious choice. But there are many other ways to use this easy pineapple jam.
- Coleslaw – mix the desired amount into coleslaw with raisins and make a sweet Hawaiian-style coleslaw for your next Kalua pork or luau-themed party food or BBQ.
- Ice cream – This topping is fabulous on vanilla or easy No-churn Rum Raisin ice cream. Add some chopped toasted macadamia nuts for a luau-themed dessert. Of course, it’s also great at topping for a classic banana split-inspired dessert as well.
- Mojitos – Add pineapple jam into the mojito mix for a new twist on the classic mojito. You’ll be so glad you did!
- Cheese – If you love a good melting brie cheese with its classic fruit topping, you’ll love the combination of tangy brie cheese with this sweet pineapple jam topping. Of course, it’s also amazing on crostini paired with Homemade Ricotta Cheese as well. Try it. It’s amazing!
- Compote/Sauce – Warmed Pineapple Jam compote pairs very well with roasted pork tenderloin or chops for a tropical flair.
- Cheesecake – Pineapple jam is also a great topping for cheesecake. Try a tropical-themed cheesecake with a coconut base. Garnish with toasted macadamia nuts for a divine dessert that is sure to please your guests.
- Pancakes – Pancakes are perfectly served with a sweet pineapple jam. Warm the jam in a saucepan and serve alongside pancakes with syrup or whipped cream.
- Cupcakes – For a tropical theme, add a dollop of pineapple jam to the center of a cupcake or as a topping to Pineapple Cupcakes.
- Barbecue Sauce (BBQ Sauce) – Stir pineapple compote into a basic barbecue sauce to create a tropical or Caribbean flare. This is great on pulled pork, grilled chicken, or even ribs.
- Rice Pudding – Add a dollop of jam over the top of rice pudding for a play in Thai sticky rice pudding. It’s amazing.
- Oatmeal – Stir a dollop into a bowl of cooked oatmeal and garnish with bananas and toasted macadamia nuts for a tropical-themed breakfast.
- Host/Hostess Gifts – It’s also perfect for gift-giving. I cannot think of a host or hostess who would not appreciate a fresh jar of this bright and tangy jam, a wheel of brie, and a box of fancy crackers as a thank you gift for having guests over.
Nutrition
Serving: 1tbspCalories: 25kcalCarbohydrates: 6gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 19mgFiber: 1gSugar: 6gVitamin A: 10IUVitamin C: 8mgVitamin E: 1mgVitamin K: 1µgCalcium: 2mgFolate: 3µgIron: 1mgZinc: 1mg
Tried this recipe?Let us know how it was!
Recipe is awesome….Just the ” freeze up to three months” part made me laugh……
I’ve frozen jam for more than three years and it’s still perfect!
What a perfect thing for when you have too much pineapple. The grocery store had some of their high end, perfectly ripe, on sale for $6.99 pineapples, marked down to $1. I bought two. Couldn’t resist, even though I had a pineapple at home. If I had seen this simple, delicious recipe before, I would have bought them all. Thank you so much! This is wonderful!
I added three jalapenos to mine. just cut the tops off, scrape the seeds out and chop them up along with pineapple. great served over cream cheese and crackers.
Great simple recipe. Just added a sprinkle of cinnamon powder and an additional 1/4 cup of brown sugar! Yummy!
I grow pineapples and I have pulverized bags of them from last years crop. I have no idea how much is in each bag. Do you have any idea how many cups of the pulverized pineapple I would use for this recipe? I also have 25 coming up right now! Great crop this year.
Fabulous. Loved how easy this was to make!!
made this but added crystalized ginger and coconut rum to it instead of lemon juice . turned out great for my daughters cake filling for her carrot cake
Can I start by grating the fruit and making the jam from that, rather than using 1-inch chunks and pulsing afterward? Thanks!
Yes, I think that would be okay. I have not tried this technique, so please stop back by and let me know how it worked out for you.
What a Fantastic Post!! Love your work.
So simple and delish! This make about 4 cups for me.
Thank you for this! I made my first pineapple jam yesterday and it is good!
Very delicious! I will be making this again.
Is one pineapple enough? Does it make 2 small jars? Or more?
Hi Coral,
Yes, 1 pineapple is plenty and it will yield about 2 to 2.5 small jars.
Can I use Splenda Sugar Blend for this
Can you use can pineapples?
Hi Nomie,
I have never used canned pineapples so I do n to know if it would work out.
Hi there,
Can I use jam sugar in this recipe?
Hi Kate,
I have never used jam sugar but I found this on the topic: Jam sugar has a few subtle but important differences compared to your normal granulated variety that you use in tea or on cereal. Jam sugar has bigger crystals than granulated. This makes the jam clearer and reduces clouds.
Why wouldn’t it?
Hi Carolyn – I did not say it would not work. I simply stated that I’ve never used jam sugar myself; I generally use regular granulated sugar from my pantry. I then provided documentation about how & why jam sugar would work in this application. Thanks for stopping by. Hope to see you again soon.
Can I make this and put it in a water bath to seal them and keep for longer than 3 weeks?
Hi Dawn,
I have never tried that and so I cannot say.
I have made this jam at my home. This jam was excellent as per its taste and flavor. I loved it without a doubt. A commitment of thankfulness is all together for such a delight sharing.
Pineapples were on sale this week at my local Walmart so I picked up a couple to make this recipe. I was worried if it would work out, but it did. My kids love it.
Thanks, Kimberton, I am so glad you enjoyed it.
Very excellent recipe. Jam that’s so easy to make!
I used 3/4 C Stevia instead of sugar & 1/4 C of Dark Molasses. Limes in place of Lemons. It turned out perfectly & delicious!
perfect to use up a pineapple I had sitting on the counter.
Perfect with my English muffin and morning tea.
So tasty. I had a fresh pineapple I needed to use before it went bad and this was delicious.
Thanks, Marjorie. It also makes great gifts for the holidays.
This sounds absolutely wonderful! I’ve never had pineapple jam but I love pineapple so I imagine I would love this as well! Thanks for sharing it with us at #FoodieFriDIY…sending some foodie love your way!
Hi Michelle! Small batch jam (of any flavor) is amazing when using the best fruits of the season. IF you have a particularly sweet fruit, in this case pineapple, you may decide to cut back some on the sugar so it’s not overly sweet. We love it!