How To Make Pineapple Jam At Home - Homemade Pineapple Jam Recipe (No Preservatives) | Nisa Homey
How to Make Pineapple Jam
Pineapple jam is a sweet, juicy spread that is slightly more tart than the average berry jam. It’s also quite easy to make at home, even if you’ve never made jam or jelly before. Spread your homemade pineapple jam on a crispy piece of toast in the morning for a sweet and tangy start to your day!
Pineapple Jam From Fresh Pineapple
1 cup (240 ml) of water
5 cups(1200 ml) of granulated sugar
1 packet of pectin
Pineapple Jam From Canned Pineapple
20 ounces (2 ½ cups) canned, crushed pineapple in juice
2 cups (480 ml) of granulated sugar
Making Pineapple Jam From Fresh Pineapple
Remove the skin of the pineapple.Before cutting into the pineapple, give it a rinse in the sink. Then, Peel a Pineapple by laying it on its side and cutting off the top and the very bottom. Set the pineapple upright and slice off the outside skin in strips.
Cut the pineapple into small pieces.Slice the pineapple into small, 1 inch cubes. You don’t have to be precise, as you will be blending the pineapple. Just make sure that the pieces are small enough to put in a food processor or blender.
- Cut out any little knots or seeds that you may come across while cutting the pineapple.
Blend the pineapple chunks.Drop the pineapple pieces into a blender or food processor. Blend until the pineapple reaches a smooth, somewhat pulpy consistency. Remove any seeds or rough pieces from the mixture.
Squeeze in the lemon juice.Wash the two lemons and cut them in half. Either in a lemon juicer or by hand, squeeze the lemon juice into the pineapple mixture. Stir with a spoon.
Mix in the sugar.Pour the five cups of sugar into the pineapple mixture. Stir thoroughly so that the sugar is fully incorporated into the pineapple and dissolves. Let the mixture sit for fifteen minutes or so.
Bring the pectin and water to a boil in a saucepan.Combine one packet of pectin and one cup (240 ml) of water in a small saucepan, then bring the mixture to a boil on medium heat. Boil for one minute, then remove the saucepan from the stove.
- Pectin is a fruit extract that helps to thicken and bind jams and jellies.
- Different varieties of pectin sometimes call for different amounts of water to be added. Check and follow the instructions on your packet if you are supposed to use a different amount of water than one cup.
Combine the pectin and the pineapple mixture.Pour the pectin into the pineapple mixture and stir for one minute. You should notice that the mixture has thickened considerably and has a more jam-like texture than before.
- The jam is now ready to be canned or to be eaten once it has cooled down!
Making Pineapple Jam From Canned Pineapples
Combine pineapple and sugar in a saucepan.Open the can of pineapple and pour the fruit and the juice into a large saucepan. Then add the 2 cups (480 ml) of sugar and stir with a large spoon to combine.
Bring the mixture to a boil.Heat the pineapple and sugar mixture over medium heat. Stir regularly to ensure equal heating. Keep stirring until the mixture reaches a boil.
Cook for 20 minutes.Once the mixture has reached a boil, set a timer for 20 minutes and stir the jam constantly. As you reach the 20 minute mark, you should notice that the jam has started to thicken considerably.
Take the jam off the stove when completely thickened.After 20 minutes, spoon up some of the mixture and assess whether it has reached the thickness and consistency of jam. If it is still thin or runny, keep cooking until it has reached an optimal level of thickness.
- You can also stick a thermometer into the jam. If it has reached 220 degrees F (104 degrees C), it has reached the jelling stage and should be ready.
Canning and Storing the Jam
Sterilize the canning jars.If you plan on canning and keeping the pineapple jam for a long time, you will have to make an environment that will allow the jam to keep. Sterilize Bottles and Jars for Canning to ensure that the jam won’t spoil after a couple months.
- Make sure to use the canning jars that have the rings and the screw-on top. These jars provide an airtight seal and are optimal for canning.
- If you plan to eat the jam within the next few weeks, you don’t have to bother with the canning process: you can simply pour the jam into a jar and keep it refrigerated.
Pour the jam into jars.After you have finished making the jam and sterilizing the jars, pour the jam immediately into the sterilized jars. You can use a funnel or measuring cup to transfer the jam from the pot to the jar if you are worried about spilling.
- Don’t fill up the jars completely. Leave about a ¼ inch (0.6 cm) of space at the top.
Clean the rims of the jars.Because jam is sticky, it can make jars extremely hard to open if it gets stuck on the rim. Before you close the jars, use a clean towel to wipe the rims and remove any excess jam.
Close the jars and place them in a boiling water bath.Place the jars in a large pot of water on the stove. Make sure that the jars are completely covered in water, with at least 2 inches of water above the tops of each jar. Boil them for five minutes, then remove the jars using a pair of tongs.
- You should see a small indent at the top of the jars after you take them out of the bath. This means that they are sealed and won’t spoil for about 18 months!
- Again, you can skip this step if you plan on eating the jam within the next month or so.
Store the jam.Let the jars cool on the counter until they reach room temperature. Then store them either on the shelf or in your refrigerator. If you went through the sterilization and canning process, the jam is usually best eaten after two weeks, as it can be a bit runny if eaten in the days following canning.
QuestionIs pineapple jam suitable for diabetics?wikiHow ContributorCommunity AnswerSince all jams usually are made with added sugar, they are generally not the best option for diabetics. However, you can substitute stevia or agave nectar for sugar to make a healthier jam for diabetics.Thanks!
QuestionWhat is a substitute of pectin?wikiHow ContributorCommunity AnswerCornstarch is a very good substitute for pectin. Gelatin can also be used and is arguably more versatile than pectin.Thanks!
QuestionWhat if I don't have pectin?wikiHow ContributorCommunity AnswerGelatin will make it thicker.Thanks!
What is the suitability of pineapple for jam production?
I have a recipe that calls for pineapple preserves. Could the canned pineapple version of the recipe be used for that?
If you'd like to make pineapple jam, chop your pineapple up into small pieces and blend the chunks until you get a smooth consistency. Mix in the lemon juice before stirring in the sugar until it fully dissolves. Next, heat the pectin and water in a small saucepan and boil the mixture for 1 minute, then pour it into the pineapple mixture. Finish by allowing the jam to cool before canning or eating it.
- Homemade jam is a great housewarming or holiday gift!
- Add extra flavors like cinnamon or ground cloves to spice up your jam!
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