This homemade pineapple jam recipe is easy and delicious. Cook pineapple with sugar and lemon, blend, then simmer for a thick, sweet jam perfect for toast or desserts.
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Pin ItHomemade refrigerator jams really are the best (and so much better than anything store-bought you can get). If you want to try some more, try this tomato jam recipe, this no-pectic raspberry jam and this easy apricot jam recipe.
How to Make Pineapple Jam
- Cook the Pineapple. Add pineapple chunks, sugar, and lemon juice to a saucepan. Bring to a boil over medium heat, stirring often, then reduce heat and simmer for 25–30 minutes until the fruit softens.
- Blend and Thicken. Use an immersion blender to blend the mixture until smooth, then return it to the heat and simmer for another 5–10 minutes until thickened.
- Cool and Store. Let the jam cool for 10–15 minutes, then transfer to clean jars, cover, and refrigerate. Use within 2–3 weeks.
(Related: Blackberry Jam)
Storage and Freezing Instructions
To Store: Store the pineapple jam in an airtight container or sterilized jars in the refrigerator for up to 2–3 weeks.
To Freeze: For longer storage, freeze the pineapple jam in freezer-safe containers or ziplock bags (leaving space for expansion) for up to 6 months. Thaw in the fridge overnight before using.
P.S. Another homemade refrigerator jam I am obsessed with is this 4-ingredient blueberry jam: https://nurturedhomes.com/blueberry-jam
Refrigerator Pineapple Jam
Ingredients
- 5 cups fresh pineapple chunks
- 1 cup sugar
- 2 tbsp fresh lemon juice
Instructions
- Add the pineapple chunks into a large saucepan
- Stir in the sugar and lemon juice.
- Bring the mixture to a boil over medium heat, stirring often.
- Reduce the heat and simmer for 25–30 minutes, stirring occasionally until the fruit is soft.
- Blend the mixture using an immersion blender (or carefully transfer to a blender) until smooth or to your desired texture.
- Return the mixture to the heat and simmer for another 5-10 minutes, stirring occasionally, until thickened.
- The jam will continue to thicken slightly as it cools.
- Remove from heat and let it cool for 10–15 minutes.
- Transfer the jam to clean jars, cover, and refrigerate.
- Use within 2–3 weeks.
