Pineapple Jam Recipe
User Reviews
4.7
Pineapple Jam Recipe
Description
This Pineapple Jam recipe starts by cutting fresh pineapple, removing the skin and the fibrous center, which some find hard to chew despite being edible. The pineapple pieces are mixed with sugar and allowed to macerate briefly, which helps release natural juices. The mixture is then brought to a rolling boil before reducing to a slow simmer for thickening.
Checking doneness involves a jam test with a spoon or thermometer to ensure proper set. Once ready, the jam is quickly blended with an immersion blender to achieve a smooth texture. Additional heating helps eliminate any remaining microbes.
The jam is packed immediately into sterilized jars filled to the rim to prevent spoilage and sealed tightly. An old technique of turning jars upside down post-sealing creates a vacuum that aids preservation. The recipe yields about three jars, each providing around 30 small servings of approximately two teaspoons.
This homemade pineapple jam offers a fresh tropical sweetness suitable for breakfast spreads or dessert toppings.
Ingredients
For the jam:
- 2 Pounds pineapple fresh, *see notes
- 2 ¾ cups sugar
Instructions
- Cut your pineapple. To cut pineapple without wasting too much of the skin. Cut out the center too because the pineapple center is too hard. You can eat the pineapple center, there is nothing wrong with it (some people get an itching in the throat).
- Place the pineapple pieces into a pot and add in the sugar. Mix the content. Let it sit for a little while so that the juices can mingle.
- Place the pot on the heat and bring slowly to a rolling boil. Then bring down the heat to a low flame and let the jam simmer slowly.
- Check with your thermometer if the jam is ready or do the running jam test with a cold spoon or plate.
- If the jam is set, get your clean immersion blender and just blend the jam real quick into a smooth consistency. Keep on the heat for a few more minutes after that just to make sure to kill all germs.
- Then grab your sterilized jar and lid and fill up your jar with the jam up to the rim. up to the rim is a must!)
- Close the jar with the lid very well and quickly turn the jar upside down to create a vacuum. That way your jam will preserve very well for a long period of time.
- Keep your jar upside down overnight and then store your jam in a cool, dark and dry place (not in the hot attic or wet cellar!). That way you can store your jars for more than 8 months. Once you open the jars store in the fridge.
Notes
- Remove the pineapple center and skin before cooking for better texture and flavor.
- Sterilize jars and lids by oven heating or boiling to ensure safe preservation.
- Fill jars to the rim and seal tightly to prevent spoilage.
- Turning sealed jars upside down creates a vacuum seal, a traditional preservation method.
- The recipe yields approximately three jars, each with about 30 servings of 2 teaspoons.
Nutrition Information
Show DetailsNutrition Facts
Serving: 70servings
Amount Per Serving
Calories 36 kcal
% Daily Value*
| Serving | 18g | |
| Calories | 36kcal | 2% |
| Carbohydrates | 9g | 3% |
| Potassium | 14mg | 0% |
| Sugar | 9g | 18% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 6.2mg | 7% |
| Calcium | 2mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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