Pineapple Jam

Half-pint jars of pineapple jam in front of a whole pineapple.

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5 from 1 vote

Pineapple jam is a delicious spread made from fresh pineapples to create a thick and sweet jam.

Course canning, Condiment, jam

Cuisine American

Prep Time 10

Cook Time 30

processing time 10

Total Time 50

Servings tablespoons

Calories 79kcal

Author Beth Neels

Cost $12

Equipment

Ingredients

2 pineapples about 7 cups crushed pineapple
8 tablespoons classic pectin
6 cups sugar
5¼ tablespoons lemon juice optional for flavor

Instructions

Prepare pineapple. Cut it into chunks. See article above for the method.
2 pineapples
Puree it in a food processor bowl to make crushed pineapple.
Add the pectin to about ¼ cup of the sugar.
8 tablespoons classic pectin, 6 cups sugar
Mix well. Smash any large chunks of pectin.
Add the pectin mixture to the crushed pineapple and lemon juice in a large jam pot. Heat it over medium-high heat until it comes to a full rolling boil that cannot be stirred down.
Let it boil for a full minute. Then add the remaining sugar all at once.
Bring it up to another full rolling boil and boil for another full minute.
Ladle hot jam into hot jars with the aid of your canning funnel. Leave ¼-inch headspace.
Remove air bubbles with a bubble tool or a wooden or plastic chopstick.
Wipe the rims of the jars with a damp towel.
Center the lid on the jar using your lid lifter.
Fill the water bath canning pot with jars.
Process jars for 10 minutes if your elevation is under 1000 feet above sea level.
Let the jars sit in hot water after processing to cool down slowly for about 10 minutes.

Notes

After cooling for 12-24 hours, check the seals. Press down in the middle of the lid. If it flexes up or down, the jar is not sealed and should be refrigerated and used first.

Then remove the bands. Gently pick the jar up by the lid to further check the seal. Again, if it is not sealed, use it first.

Label jars with contents and the date. Store in a cool, dark space.

Adjustments for altitude

half pints or pints 0-1000 feet above sea level 5 minutes

1000-6000 feet above sea level 10 minutes

6000+ feet above sea level 15 minutes

Note: This jam can be made without pectin since pineapples contain a lot of natural pectin. Adding pectin increases the yield and is much faster and easier than without it.

Nutrition