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Small-Batch Pineapple Jam needs no special canning equipment or even pectin to yield a delicious fresh pineapple jam in which you control the ingredients.
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 $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 eat at least one pineapple before I got around to using them for my recipes.
Does Pineapple Jam need Pectin?
What is Pineapple Jam?
Can I freeze Pineapple Jam?
How do I make Pineapple Jam at Home?
How Long Does Pineapple Jam Last?Print
Small batch Pineapple Jam needs no pressure canning or pectin and yields a delicious and simple fresh pineapple jam in which you control the ingredients.
- 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.
Medium pineapple should yield 3 to 4 cups of chunks depending on variety.
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