Small-Batch Pineapple Jam needs no special canning equipment or even pectin to yield a delicious fresh pineapple jam. This jam is great on toast and English muffins. Yum!
Homemade small-batch Pineapple Jam is a family favorite. With small-batch jam, there’s no need for pressure canning or even pectin in the recipe. It’s simple and delicious.
My store had fresh pineapples on sale for $1.98 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 devour at least one pineapple before I got around to creating my jam recipe.
I get asked a lot of questions about pineapple jam so I will try and sort through the most asked questions 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 liquids.
Finally, we puree the resulting compote into a fresh jam.
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.
Small Batch Pineapple Jam
- medium saucepan
- immersion blender
- 1 cup sugar or a sugar substitute like Stevia or Splenda.
- 2 tbsp fresh lemon juice [See Note 1]
- 4 cups fresh pineapple peeled and cut into chunks [See Note 2]
- Add all ingredients into a medium-sized pot and bring to a boil.
- Reduce heat and simmer for about 1 hour.; stirring occasionally. Most of the liquid should be evaporated.
- Remove from the heat and allow to cool slightly.
- With an immersion blender or potato masher, crush the fruit to small bite-sized (or smaller) pieces.
- The natural sugars in the fruit will thicken the jam without the need for pectin.
- Store in an airtight container like a mason jar for up to 3 weeks.
- For an added punch of lemon flavor, stir in 1 tsp of lemon zest after cooking (more or less to taste)
- The typical medium-sized pineapple should yield about 3 to 4 cups of fresh pineapple chunks.
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.