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 pineapple jam. In about a half-hour and just 3 simple ingredients, you will have the most amazing Fresh Pineapple jam. It’s simple and delicious.

If you’re new to making jams and jellies and don’t know how to begin, this super-easy jam is the place to start. It’s easy, uses pantry staples and requires not too much more than a pan, a knife, and a stirring spoon. A blender [paid link] is helpful, but in the tips below, you’ll see it’s also not needed exclusively. There are other ways to get around the blending step.
Pineapples are convenient to purchase at the grocery or farmers market and are on sale often typically costing about $2 USD. Using a fresh pineapple, a little bit of sugar, and a squeeze of fresh lemon, you can easily create a pineapple jam compote that tastes amazing and is super versatile. For a list of ideas, check out the Serving Suggestions below.
The best part is that this recipe makes only a small batch — 3 cups and your done. No canning, preserving, or even expensive jars, rings, and lids — unless of course you want to store it that way. Honestly, a saved cleaned an sterilized jar or refrigerator-safe storage container will absolutely do the trick.
This recipe makes about 3 cups of jam (depending on the size of your particular pineapple) and has so many uses, I’m pretty sure none of it will go to waste.
The incredibly small amount of jam produced makes this recipe perfect for singles, grandparents, students or anyone who doesn’t have the time, space, or equipment to can bottles upon bottles of jam.
That’s me, I’m over here jumping up and down raising both my hands in the air.
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 or brie, and a box of fancy crackers as a thank you gift for having guests over.
Place items in a small wicker multi-use basket or gift bag and you’ve made your host or hostess feel incredibly appreciated and blessed. It’s a total win-win.
If you’re going for broke, add a nice bottle of sweet dessert wine for a complementary flavor or with a dryer wine to bring out the sweetness of the pineapple. For sweet wine try Stella Rosa Pineapple Moscato or for a dryer wine try a nice chardonnay.
Ingredients for Pineapple Jam
- Pineapple – I use fresh pineapples but frozen or canned pineapple may also be used.
- Sugar – I used granulated white cane sugar but Splenda, Truvia, or MonkFruit may also be used with this recipe
- Lemon juice – to balance the sweetness. Alternatively, you could use lime juice.
Tools & Equipment
- Medium-sized, heavy-bottomed stockpot
- Potato masher, emersion blender [paid link], or food processor [paid link]/blender [paid link]
- Silicone Spatula [paid link]
- Mason Jar or storage container
How to Prepare Fresh Pineapple Jam
You can view the entire recipe on the printable recipe card below, but basically you will:
- Peel and cut the pineapple into 1-inch chunks, discarding the fibrous core and outer peel. Then add the pineapple to a heavy-bottomed stockpot.
- Next, add the sugar and a splash of lemon juice to the pineapple. (All the liquid you see in the photo below is from the natural pineapple juices).
- Simmer for about 30 mins, stirring occasionally, or until the pineapple is tender and most of the liquid has evaporated.
- Remove pan from the heat and allow to cool.
- Blend to desired consistency.
- Store in an airtight container like a plastic storage container or glass jar for up to 3 weeks.
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, freezer-safe containers for up to 3 months.
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 3 months.
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 cups of frozen chunks and then follow the recipe.
Serving Suggestions
Serving this jam as a topping on toast, homemade 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 as a 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 compote pairs very well with roasted pork tenderloin or chops for a tropical flair.
- Cheesecake – Pineapple compote 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 perfect served with a sweet pineapple jam. Warm the jam in a saucepan [paid link] 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 with some fresh mango slices for a play in Thai sticky mango rice pudding. It’s incredible
- 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.
Small Batch Fresh Pineapple Jam
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.
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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 [paid link] 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.
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!