Jump to Recipe - Print Recipe
pineapple jam

Discover the irresistible taste of Pineapple Jam, a delightful spread capturing the essence of ripe pineapples.

Enjoy its sweet and tangy flavour on your morning toast or add a tropical twist to your culinary creations.

Pineapple jam is vibrant and bursting with tropical flavours. If you are working with 3 lbs of fruit in total, you can play with combinations. Pineapple flesh is quite fibrous and doesn’t break down like so many other fruits. The size you cut it is the size, more or less, you will end up with. Especially good to remember when making jam. This recipe will make about eight 8 oz jars.

pineapple jam
Print Pin

Pineapple Jam

Pineapples make lovely jam. I’ve combined them with melons, oranges, plums and rhubarb on various occasions.

Ingredients

  • 3 lbs fresh pineapple, peeled, cored and crushed
  • 2 tbsp fresh ginger, peeled and grated
  • 3 lemons, juice of all and zest of one
  • 1 1/2 lbs sugar
  • 1/4 tsp salt, or a pinch will do
  • 1 tbsp butter
  • 2 tsp dark rum, optional

Instructions

  • In a large (broader than deep) heavy-bottomed pan, combine all the ingredients except the sugar and butter.
  • Add the pips and some of the peels tied in a cheesecloth bag for pectin. Simmer for 10-15 minutes, then remove the bag.
  • Slowly add the sugar and continue cooking at a medium heat until the sugar is dissolved. Raise the heat to high and cook at a rolling boil until a set is reached. At our altitude, this could take anywhere from 15-30 minutes.
  • Continue to test for a set by using the frozen plate method or watch for the liquid to sheet off a metal spoon. When set, pull off the heat and stir in the butter and rum, if using. This will add flavour but will also reduce any foam on the jam.
  • Allow to sit for a few minutes to ensure the bits of fruit are well distributed. Put into sterilized jars and process as you would for any canned goods.