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.
- Category: jams and jellies
- Method: Stovetop
- Cuisine: American
Keywords: pineapple, jam, easy, homemade, budget friendly recipes, fresh fruit, MSG free, Mason jar gifts,