This Pineapple Jam uses fresh pineapple and 3 other ingredients. No pectin required!
If you choose to add an optional bit of cinnamon – then 4 other ingredients.
I like this recipe for a number of reasons:
- you can decide to make it on a whim when you see a great price on fresh, beautiful pineapples because you only need water, sugar, lemon juice and a pinch of cinnamon if you choose. All ingredients you probably have on hand.
- I don’t routinely see it in my grocery store.
- It makes about 2 1/2 cups of jam in the end… enough for a few small jars instead of a year’s supply. This is good because I want to be able to switch out a few varieties of jam in my breakfast fare.
- You can store it in the fridge for a couple of months, in the freezer for up to 6 months or you can can it to make it shelf stable.
- It is great on toast, ice cream, with BBQ sauce on pork chops, on a baked ham -lots of ideas.
- I made it initially because I needed it to make this Jezebel Sauce, which intrigued me. So bonus recipe!
I always sterilize my jars. It is very simple to heat your jars on a baking sheet in the oven @275 degrees for 20 minutes. Toss the lids and rings in boiling water for 5 minutes just before you use them. This is essential if you plan to can the jam at the end but it also gives peace of mind if you plan to refrigerate or freeze the jam. Unless you have a large family or a lot of uses – that open jar of jam is going to typically spend a few weeks in your fridge once you open it. You just don’t need to encourage any kind of science experiment growing in your jam.
If you are only making a few smaller jars, a water bath can be quite simple. For small batches like this I can use a a large Dutch oven with a rubber mat on the bottom of it to simmer my jars. As long as the water is about 2″ above the top of the jars you are good to go.
Without the water bath process you can make this jam in about one hour. Add 20-30 minutes if you plan to water bath to give your water a chance to heat up and then simmer the submerged jars 10 minutes.
Fresh No Pectin Pineapple Jam
- Dutch oven or canner (Optional)
- 1 fresh pineapple
- 1 cup water
- 1 1/2 cups sugar
- 1 Tbsp lemon juice preferably fresh but bottled will work
- 1/4 tsp cinnamon optional
- Remove top and bottom of pineapple. Slice vertically down around the pineapple to remove the outer peel. You may need to take a smaller knife and carve out any stubborn little brown 'eyes' that remain on the outer edge of the pineapple.Quarter the pineapple and slice off the woody core. You can see where the woody part gives way to the fruit's flesh.
- Chop the pineapple quarters into rough large chunks. Transfer to food processor and pulse a few times to get a consistency somewhere between crushed pineapple and pineapple tidbits. Do NOT over process. You do not want a puree.
- Add the pineapple, water, sugar and cinnamon, if using in a saucepan, preferably non-stick. Heat on medium low heat until sugar melts. Then increase heat to bring mixture to a boil, then reduce the heat and simmer uncovered about 45 minutes. Stir the mixture often and watch during the boil to ensure you don't burn the mix.
- While the jam is simmering – heat clean jars on a baking sheet in a 275° oven for 20 minutes. You can let them go longer until your jam is ready if need be. During the last 5 minutes drop the lids and screw bands into boiling water for 5 minutes. Don't let them go beyond the 5 minutes or the rubber seal on the lid may deteriorate.
- When the jam mixture is about the consistency of jam it is ready. It will be slightly looser than a finished jam but not much. Ladle jam into the hot jars using a wide mouth funnel if possible. Wipe the rims and outer jar to remove any stray mixture. Position the lid, wipe off any excess water and screw on the band to finger tight.
- Option 1 & 2: Allow jam to cool to room temperature up to 24 hours. You will hear the lids pop as the jars seal. Transfer the jars to the fridge or freezer to store. Jam will keep up to 3 months in the fridge or 6 months in the freezer, Option 3: Bring water in a stock pot, large Dutch oven or canner to a boil. Ensure there is a rack or rubber mat on the bottom of the pot so the jars are not sitting on the bottom of the pot. Use large tongs to handle the jars in and out of the hot water. Water should cover the jars by at least 2". Bring water to a simmer and simmer 10 minutes. Remove jars, wipe outsides dry and allow to cool 24 hours. Do not retighten the screw bands. You should hear the lids pop as they seal. When they are cool I remove the screw band and lightly check that the lid is sealed. At this point you can ensure the lid and band are dry. You can store the jars in a cool dark place with or with out the screw band. Add the screw band when you are ready to open the jam. Jam will keep on the shelf for 12 months.