Super simple homemade pineapple jam recipe, without pectin.



 

Not often we see a bottle of pineapple jam on the supermarket shelf.
Strawberry jam and marmalades are aplenty!

Pineapple jam is usually use in baking, like our favourite Pineapple tart, or in commercial cookies with thick sticky pineapple jam sandwiched between two sweet cookies.

How to make Pineapple Jam?

Full recipe can be found at the end of this post.



I used canned pineapple in juice.

Using canned pineapple makes life easier, less cleaning up, but you can use fresh pineapple too. This pineapple jam recipe is usable.

Blend the pineapple chunks to a pulp.


Add sugar to a pan.


Add blended pineapples.


Add cinnamon, cloves and pandan leaf.


Cook over low heat.


Pineapple jam is ready.

How to store pineapple jam?

As any jam or preserves, it is best to keep pineapple jam in the refrigerator.

Use a jar or container that has been sterilise prior.

How long can this pineapple last for?

Pineapple jam best eaten within 2 weeks (unless you freeze some :D)

Other Jam or marmalades recipes

Strawberry Jam
Kumquat marmalade
Blood Orange Marmalade
Kaya / Coconut Jam
Apple jam
Lemon curd

Video on How to make Pineapple Jam