Homemade Pineapple Jam (No Pectin Needed)

This small-batch pineapple jam brings the bright, tropical flavor of fresh pineapple right to your table. With only 3 ingredients, it’s simple, sweet, and perfect for toast, yogurt bowls, or homemade desserts. No pectin required—just fresh fruit, sugar, and a splash of lemon juice to brighten everything up.

Ingredients:

• 4 cups fresh pineapple, finely chopped (or pulsed in a food processor)
• 2 cups granulated sugar
• 2 tablespoons fresh lemon juice

Instructions

1. Prep the Pineapple
   Start by chopping your fresh pineapple into small pieces or lightly pulse in a food processor. You want it chunky, but not too coarse. Measure out 4 cups.
2. Combine Ingredients
   In a heavy-bottomed saucepan, combine the chopped pineapple, sugar, and lemon juice. Stir until evenly mixed.
3. Cook the Jam
   Bring the mixture to a simmer over medium heat, stirring occasionally. Once it starts to bubble, reduce to medium-low and simmer gently for 45–55 minutes. Stir frequently, especially toward the end, to prevent sticking or burning.
4. Check for Doneness
   The jam is ready when it thickens and coats the back of a spoon. You can test by placing a small spoonful on a chilled plate—if it wrinkles slightly when pushed with your finger, it’s set.
5. Cool and Store
   Remove from heat and let cool for 10–15 minutes. Spoon into clean jars and let cool completely before sealing. Store in the refrigerator for up to 3 weeks or freeze for longer storage.

Recipe Tips

• Use ripe pineapple for the best sweetness and flavor.
• Want it smoother? Blend half of the jam before cooking for a silkier texture.
• Add a dash of vanilla or a pinch of cinnamon at the end for a unique twist.
• This jam also makes a delicious glaze for ham, chicken, or grilled shrimp!

Storage

Keep refrigerated in a tightly sealed jar for up to 3 weeks. You can also freeze it for up to 3 months. If canning, follow USDA water bath canning guidelines for jam.

Homemade Pineapple Jam (No Pectin Needed)

Jana Rae

This easy pineapple jam recipe uses just 3 ingredients—fresh pineapple, sugar, and lemon juice. No pectin needed! Perfect for spreading on toast, baking, or gifting in small jars.

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Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Breakfast, condiment, Homemade Ingredients, Lunch, Snack

Cuisine American

Servings 2 cups

Calories 40 kcal

Ingredients

  

• 4 cups fresh pineapple finely chopped (or pulsed in a food processor)
• 2 cups granulated sugar
• 2 tablespoons fresh lemon juice

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Instructions

 

• Start by chopping your fresh pineapple into small pieces or lightly pulse in a food processor. You want it chunky, but not too coarse. Measure out 4 cups.
• In a heavy-bottomed saucepan, combine the chopped pineapple, sugar, and lemon juice. Stir until evenly mixed.
• Bring the mixture to a simmer over medium heat, stirring occasionally. Once it starts to bubble, reduce to medium-low and simmer gently for 45–55 minutes. Stir frequently, especially toward the end, to prevent sticking or burning.
• The jam is ready when it thickens and coats the back of a spoon. You can test by placing a small spoonful on a chilled plate—if it wrinkles slightly when pushed with your finger, it’s set.
• Remove from heat and let cool for 10–15 minutes. Spoon into clean jars and let cool completely before sealing. Store in the refrigerator for up to 3 weeks or freeze for longer storage.

Notes

• Use ripe pineapple for the best sweetness and flavor.
• Want it smoother? Blend half of the jam before cooking for a silkier texture.
• Add a dash of vanilla or a pinch of cinnamon at the end for a unique twist.
• This jam also makes a delicious glaze for ham, chicken, or grilled shrimp!

Keyword homemade preserves, no pectin jam, pineapple jam

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