Homemade Pineapple Jam (No Pectin Needed)
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.
Ingredients
- 4 cups fresh pineapple finely chopped (or pulsed in a food processor)
- 2 cups granulated sugar
- 2 tablespoons fresh lemon juice
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!