Pineapple doesn’t grow here in Ohio, so I LOVE it when I can find it on sale for .99 during the summer months! When you see fresh pineapple on sale in your area, grab an armload and let me show you how to make my favorite “Pineapple Jam Recipe”!
Here’s what you’ll need:
- 1 quart finely chopped pineapple (chopped, cored and peeled)
- 2 1/2 cups of sugar
- 1 cup water
- 1/2 lemon, thinly sliced and seeded
- 1 box pectin
- Pot with the widest diameter you have
- Several clean, sterilized jars, lids and rings (Get these ready before you start)
- Water bath canner
Give all produce a good washing before use, you never know what’s on them. Aren’t these gorgeous??
Steps How to Make Pineapple Jam
Set up your work area with a cutting board, good sharp knives and a compost bowl.
Get to work cutting those pineapples up!
I like to cut off the tops and the bottoms, then stand the pineapple up and slice straight down to peel. Be careful not to cut yourself!
My chickens love pineapple scraps!
For jam, you’ll need to finely chop your pineapple. You might want to give the fruit a whirl or two in the blender for less texture, but I enjoy the chunks in my jam.
Place pineapple, sugar, lemon and water in a saucepot and slowly bring to a boil, stirring constantly.
Assemble your clean and sterile jars, this recipe makes about 3 – 1/2 pint jars. Keep your lids in a pan of hot water on low heat, but don’t boil.
Once the fruit, sugar, lemon and water have come to a full rolling boil, that doesn’t stop when stirred, put the pectin into the mixture. Let it return to a boil.
Let this mixture come to a boil, lower heat to medium-high and boil for exactly one minute. Remove from stove.
How Can I Be Sure that My Jam Will Set Up?
I want to share a little “canner’s secret” for making sure your jam sets up.
Keep a small plate in the freezer.
When your jam has finished boiling, take the plate out of the freezer and put a spoonful or two of your jam mixture on the plate.
Within a minute or so, the jam should set up and develop a skin.
If it does this, you can be almost certain that it will set up!
Ladle the jam into your hot jars, leaving 1/4″ of headspace. Wipe the mouth of the jars with a clean, wet cloth and add the hot lids. Then screw on the rings and you’re ready for the canner.
To Preserve Pineapple Jam
Using a water bath canner, load the jars and bring water to a gentle boil, cook for 15 minutes for pints and 1/2 pints. Water in canner should be 1-2 inches over the top of lids.
When time is up, remove and allow to cool with space between jars. You’ll hear the lids “ping” to indicate that they have sealed.
Enjoy this easy pineapple jam recipe with your family, and maybe make a few extra jars of pineapple jam for gifts around the holidays!
Recipe from the Ball Blue Book Guide to Preserving with minor modifications.