Pineapple Jam Recipe With Fresh Pineapple
This pineapple jam has natural tanginess from the fruit and enough sweetness extracted from the fruit with a small amount of added sugar.
Pineapple Jam
This pineapple jam has natural tanginess from the fruit and enough sweetness extracted from the fruit with a small amount of added sugar.
Unlike the ordinary jam, which is slightly sticky but set in texture like jelly due to added pectin, this pineapple jam has a thicker texture. But it is spreadable enough for your morning toast.
In Indonesia, this jam is a must-have ingredient for the ever-popular Kue Nastar, the pineapple jam filled cookies/ tarts.
Kue Nastar is the kind of cookie that always makes an appearance for any seasonal religious celebrations such as Eid or Christmas. And the jam that is used for the cookies has to be this homemade pineapple jam.
But really, you can enjoy this tropical fruit preserve for almost anything.
3 Simple Ingredients
You only need 3 simple ingredients for this jam recipe. Fresh pineapple, granulated sugar and vanilla extract.
I’m afraid it is rather imperative to use fresh pineapple. Cooked pineapples, like the ones you find in cans or tubs, have been preserved and cooked in such a way that the fruits do not offer the right flavour and texture.
You only need one whole pineapple for this recipe. Though I often double the recipe by using two whole pineapples. Simply because one pineapple only yields less than 400 gr jam. And for me, this is too little. So yeah, I multiplied the recipe at times.
Unlike most jam recipes, this pineapple jam recipe doesn’t call for additional pectin. Because I find that the acid and sugar in the fruit turn into the cooking process
A little note, pectin is a kind of gelling agent that fruits and vegetables have in them. Some fruits and veggies have more while some others have less.
Pineapples have a low content of pectin (around 1%).
How To Make Pineapple Jam From Scratch
This recipe is pretty straightforward. All you have to do is cook the pineapple pulp on a large frying pan at moderately high heat until the liquid evaporates.
When the fruit reaches boiling point, you can add the sugar and vanilla extract before continue cooking until the fruit juice dries up.
As the pineapple pulp gets drier and stickier, the colour gets darker to deep golden.
Technically, your pineapple jam is ready, and you can stop cooking at any point of this fruit jelly getting thick with hardly any liquid left. But I find that the thicker conserve is more flavoursome. And you can taste the fruit fibre which adds niceness to the preserve.
Ways To Enjoy Pineapple Jam
As mentioned above, you can definitely enjoy this pineapple jam for your cookie filling, on your favourite toast or add a spoon or two to your breakfast porridge.
And if you’re like me, who loves scones, this jam marries well with the clotted cream on a piece of scones. Divine.
Also, why don’t you try to spread the jam in between your cheese sandwich? Or, use it as the filling for your rolled buns? And even better, spread the conserve on the bread, which you prepare for your bread and butter pudding?
The choices can be endless, really.
Storing The Jam
Just as any homemade jam without preservatives, this pineapple jam keeps well in the fridge/ refrigerator for about 3 weeks.
And I strongly suggest that you prep your jam jar by washing, cleaning and sterilising the jars properly before using. So that your hard work of making the jam will last a bit longer.
Related Recipes
Thank you for checking this easy recipe to make pineapple jam from scratch. I hope you’re now wanting to try it out. When you do, it will be great if you could share what you think about it in the comments below.
And please follow me on Facebook, Instagram and/or Pinterest to sneak a peek at what’s cooking in my kitchen.
Before you go, don’t forget to check my other recipes that use fruit.
- Agar-agar milk pudding with raspberries and condensed milk.
- Coconut and date cookies.
- Apple cupcakes with cheese cream frosting.
- Apple and raspberry crumble.
- Cherry smoothie recipe without banana.
Thank you and all the best.
Pineapple Jam Recipe With Fresh Pineapple
Equipment
- Food processor
- Large cooking pan
- Wooden spoon
Ingredients
- 2.2 pounds pineapple chunks see the note.
- ¼ cup granulated sugar see the note.
- 1 teaspoon vanilla extract.
Instructions
- Process the pineapple chunks in a food processor until they all become rough pulp. Take care not to let them get too smooth.
- Place the pineapple pulp on a large frying pan. Turn the heat on medium-high and start cooking the pineapple.
- When the pineapple reaches boiling point, you can add the sugar. I suggest you do it little by little as you taste the pineapple. Because some fruits are sweeter and some others are not. Feel free to adjust to your taste.
- Keep stirring and tossing the pineapple as it is cooking. It takes approximately 20-25 at medium-high heat for the liquid in pineapple to evaporate and leave the fruit sticky. Although I tend to cook a bit longer when I need the jam to make my Kue Nastar (Pineapple jam tarts).
- The drier your jam is, the more caramelized the sugar in the pineapple will be. And it creates a deep golden colour in your preserve. Turn the heat off once you’re happy with the consistency of your preserve.
Notes
- I usually get a whole pineapple fruit and then peel, core and cut it myself. For this recipe, I use one large pineapple.
- Sometimes I put less than ¼ cup of sugar when the pineapple tastes sweet. So, please check the pineapple first before adding the sugar in. And feel free to put more or less sugar according to your taste.
Nutrition
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.
The pineapple jam is still watery, even when l use pectin
I’m so sorry it didn’t turn out as you hoped. Just like any soft fruits, some pineapples contain more juice/ water than some others. So we can only use cooking time as guidance. In your case, I would just cook longer until all the juice/ water evaporates. And you stop cooking once you’re happy with the consistency of your jam. With pineapple, you don’t really need pectin if you cook long enough.
Hi Devy. Looking forward to trying this!
Could you use just pineapple pulp (from which the juice has been extracted, by a juicer, say), instead of chunks?
If so, would you recommend adding any liquid to replace the juice extracted from the pulp? I realise it’s being driven off, but perhaps the addition of some might help with the caramelisation process?
Hi Reg, technically you can use the pulp without the juice. However, the taste may not be the same IMO. Because the juice is what the pineapple flavor we want from. And tbh, I never made it without the juice. I always put everything right from the blender. So I can’t really say what it’s going to be like.