Easy Pineapple Jam Recipe (Small Batch, No Canning)

Easy Pineapple Jam Recipe (Small Batch, No Canning)

Discover the simplicity of making a small batch of pineapple jam at home! This quick and easy recipe requires no canning, perfect for beginners. Enjoy the tropical sweetness of homemade jam in just a few steps. 

A small jar of pineapple jam next to a bowl of pineapple.

Making homemade refrigerator jams and jellies is quite easy and can be a fun project! 

It’s a great way to start preserving the freshest flavors of the season without the need for complex canning processes. 

You don’t need a canner or hot sterilized jars. 

All you need is a clean jar with a lid.

If you have around 30 minutes to spare, you can make your own pineapple jam. 

If you’re not looking to store large amounts of jam, then this is the recipe for you. 

You can use almost any fruit you like, and you can experiment with different flavor combinations.

Once cooled, your jam is ready to eat, and you can store it in the refrigerator for up to three weeks or in the freezer for longer storage.

Remember, the key to refrigerator jams is simplicity: fruit, sugar, and a bit of lemon juice or pectin.

How to select the freshest pineapple

Check the color of the leaves. Choose a golden pineapple with healthy, green leaves.

Smell the stem end of the pineapple for sweetness. If it has no scent it’s probably not ripe. Avoid a whole pineapple that is all green or all brown.

Give it a squeeze. The pineapple shells should be firm yet give slightly when you press on it.

The pineapple should be heavy. A heavy pineapple means a juicier pineapple.

Refrigerate your pineapple whether you cut it right away or not.

A fresh pineapple on a table

How to cut a pineapple

Cutting a fresh pineapple can be easy with the right technique. Here’s a simple guide:

Prepare Your Tools: You’ll need a sharp chef’s knife and a cutting board.

Remove Both Ends: Slice off the top and bottom of the pineapple to create a stable base.

Trim the Sides: Stand the pineapple on its bottom and, following the contours, cut away the rind in strips.

Remove the Eyes: Pineapples have eyes that run in diagonal lines. Slice into either side of the line and remove the eyes in wedges.

Remove the Core: Cut the pineapple in half from top to bottom, then slice again lengthwise into quarters. Slice off the core from each quarter.

Slice Up Your Pineapple: For long pieces, cut the quartered strips again lengthwise. For bite-size pieces, cut the long strips into pineapple chunks. 

Can I use frozen or canned pineapple

Yes. Sometimes it’s not easy to find a fresh pineapple that is bursting in sweetness. 

Alternatively, you can use frozen or canned pineapple for this easy recipe.

If using frozen pineapple, thaw it first. For canned pineapple, drain the juice and reserve it for later use. 

Just be sure to chop the pineapple into small pieces and follow the recipe card below as directed.

What you’ll need to make homemade jams

To make pineapple jam, you’ll need some basic kitchen equipment. Here’s a list to help you get started:

Large Saucepan: For cooking the jam.

Sharp Knife: To chop the pineapple.

Cutting Board: For prepping the pineapple.

Ladle: To scoop the jam into jars.

Jars with Lids: To store your homemade jam.

Potato Masher or Immersion Blender: To mash or blend the pineapple to your desired consistency.

Wooden Spoon: For stirring the jam as it cooks.

Simple Ingredients

This easy recipe requires a few ingredients from the grocery store.

Pineapple – fresh, frozen, or canned. 

Sugar – adjust to taste; you can also use part white sugar and brown sugar. If you are worried about sugar content, try a sugar substitute like Splenda Monkfruit sweetener, which is natural, zero-calorie sweetener derived from the monk fruit. 

Lemon or lime juice – optional, but it helps preserve the jam and adds a tangy twist. 

Cornstarch or chia seeds – optional, for thickening. Chia seeds are a natural pectin and good for your health.

How to make this small batch pineapple jam recipe

Making refrigerator pineapple jam is a quick and easy process that doesn’t require any canning. 

  1. If using frozen pineapple, make sure it’s thawed. For canned pineapple, drain the juice.
  2. Add the ingredients to a large saucepan. 
  3. Stir the bottom of the pan until the sugar dissolves and the pineapple releases its juices.
  4. Next, bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes cooking time. The hot jam should thicken as it cooks.
  5. Transfer the jam to clean glass jars and let it cool completely before sealing the lids.

What to eat with homemade pineapple jam

Fresh pineapple jam is a delicious and versatile spread that can be enjoyed in many ways. Here are some delicious ideas for what you can eat with delicious homemade pineapple preserves:

On Toast: Spread it on your morning toast for a tropical pineapple flavor.

With Yogurt: Swirl it into plain or vanilla yogurt for a sweet and tangy flavor.

As a Topping: Use it as a topping for pancakes, waffles, or French toast.

In Baked Goods: Fill pastries, cookies, or thumbprint cookies with a dollop of pineapple jam.

With Cheese: Pair it with cream cheese and crackers for a sweet and savory appetizer.

On Ice Cream: Spoon some over vanilla ice cream for a refreshing dessert.

In Sandwiches: Add this sweet jam to a ham sandwich or a grilled cheese for a unique flavor combination. I love to add this type of jam to a slice of bread covered in peanut butter.

In Glazes: Use it as a glaze or barbecue sauce for grilled meats or veggies.

A jar of pineapple jam on a tabletop

How long will refrigerator jam last?

Small batch jams are convenient because they will be consumed quickly. You can store this fruit jam in the fridge for up to a month. 

Otherwise, freeze the jam for up to 6 months in the freezer until ready to use. Simply allow it to thaw in the fridge before using.

A slice of toast with pineapple jam next to a bowl of pineapple.

More recipes with pineapple

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A jar of pineapple jam next to a bowl of pineapple.

Easy Pineapple Jam Recipe (Small Batch, No Canning)

Ali Randall
Discover the simplicity of making a small batch of pineapple jam at home! This quick and easy recipe requires no canning, perfect for beginners. Enjoy the tropical sweetness of homemade jam in just a few steps. 
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 1 jar

Ingredients
  

  • 2 cups pineapple, chopped (fresh, frozen, or canned)
  • 1 cup of sugar, adjust to taste
  • 2 tablespoons of lemon juice
  • 1 tablespoons of cornstarch or chia seeds (optional, for thickening)

Instructions
 

  • If using frozen pineapple, make sure it’s thawed. For canned pineapple, drain the juice.
  • In a large pot over medium heat, combine the pineapple, sugar, and lemon juice. If you’re using cornstarch, mix it with a little water to create a slurry and add it to the saucepan. If you are using chia seeds, add it to the sauce pan.
  • Stir the mixture until the sugar dissolves and the pineapple releases its juices.
  • Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, stirring occasionally. The jam should thicken as it cooks to a jelly-like consistency.
  • Once the jam has reached your desired consistency, remove it from the heat and let it cool.
  • Transfer the jam to clean jars and let it cool completely before sealing the lids.
Keyword Pineapple Jam

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