If you’re wondering how to make pineapple jam in 5 points, this step-by-step guide covers everything from selecting the right pineapple to achieving perfect jam consistency. Pineapple jam is a tropical delight that can transform your breakfasts and desserts with its sweet, tangy flavor. Follow these five essential steps to make a delicious homemade batch without preservatives.
1. Choose Ripe Pineapple for Jam – Best Variety and Selection Tips
The flavor of your pineapple jam heavily depends on the fruit you select. For the best results, use fully ripe pineapples—preferably the Queen or Cayenne variety. These are known for their natural sweetness and low acidity, which are ideal for jam-making. Look for pineapples that are golden-yellow on the outside, emit a sweet aroma at the base, and have slightly soft skin when pressed. Avoid overripe fruits with fermented smell or bruises.
Pro Tip: If you’re using canned pineapple, ensure it is in juice (not syrup) and thoroughly drained before use.
2. Grate or Blend Pineapple for Perfect Jam Texture
Texture is crucial in jam. Traditional recipes call for finely grated pineapple to retain some pulp for a rustic feel. However, you can also blend it for a smoother consistency. Use a box grater or food processor. Avoid blending into a complete puree—leave some texture for a jam-like mouthfeel.
Once grated or blended, measure the pulp. You’ll need about 2 cups of pineapple pulp for a small batch (yielding roughly 1 to 1.5 jars of jam).
3. Add Sugar and Lemon Juice – Balancing Sweetness and Acidity
To every 2 cups of pineapple pulp, add 1 to 1¼ cups of granulated sugar depending on how sweet your fruit is. Sugar is essential not just for taste but also for preservation. Stir in 1 tablespoon of lemon juice – it enhances the flavor and provides the pectin needed for natural setting, especially since pineapple is a low-pectin fruit.
Avoid using artificial preservatives or thickeners like cornflour or gelatin. This recipe relies on slow cooking to reach the desired consistency.
4. Cook the Pineapple Mixture – Stirring and Heat Control for Best Results
Transfer the pineapple, sugar, and lemon juice mixture to a heavy-bottomed pan. Cook on medium heat, stirring continuously to avoid burning. As the mixture thickens, reduce to low heat. The jam should bubble gently, not boil rapidly.
Cook until the mixture reduces and starts to leave the sides of the pan. This usually takes 20–30 minutes, depending on the water content of the fruit. To test doneness, drop a small amount on a chilled plate—if it wrinkles when pushed, the jam is ready.
5. Sterilize Jars and Store Pineapple Jam for Longer Shelf Life
While the jam is cooking, sterilize glass jars by boiling them for 10 minutes or placing them in a 120°C oven for 15 minutes. Once the jam reaches the desired consistency, pour it into the hot jars, leaving ¼ inch of headspace. Seal immediately.
Allow the jars to cool at room temperature. Store in a cool, dry place or refrigerate. Homemade pineapple jam can last up to 2 months in the fridge without preservatives if stored properly in airtight jars.