Homemade Pineapple Jam Recipe for Canning and Preserving

Bright and sunny, sweet with a touch of tart, and studded with juicy pineapple pieces—this pineapple jam is an ideal place to begin if you’ve never made jam before. It takes about 20 minutes and only two ingredients, and it’s forgiving and straightforward.

There’s something cheerful about homemade pineapple jam. Spread on toast, swirled into yogurt, or used as a filling for pastries, it brings an instant lift to breakfast or snacks. Because this recipe makes a small batch and requires no special equipment, it’s practical for singles, small households, students, or anyone who prefers fresh, simple preserves without storing dozens of jars.

A few years ago I inherited my grandmother’s canning supplies and went through a short jam-making frenzy—salsa, pickles, spicy jellies, fruit butters, and more. From that experience I learned two useful things: canning full-scale batches can be costly if you don’t grow your own fruit, and small-batch recipes are often more useful for everyday cooks who don’t need shelf after shelf of preserves. That’s why I now favor small, fast recipes like this pineapple jam that yield one jar of delicious, usable jam.

This jam is ready quickly and is extremely economical. No pectin or special gelling agents are necessary—just crushed pineapple (with its juice) and sugar. The natural acidity and texture of the pineapple take care of most of the work. Stir frequently while it cooks to prevent sticking and to help the mixture reduce evenly. Once it’s thickened, pour into a clean jar and cool. The flavor is bright and pleasant; it balances sweetness and tang with little effort.

If you like making jam but don’t want to commit to large quantities, this recipe is perfect. It’s a great way to test new flavors, try homemade gifts for friends, or simply enjoy a small jar of fresh jam on a weekly basis. The texture is pleasantly chunky, with small pieces of pineapple throughout, so it works wonderfully as a topping for biscuits, scones, pancakes, or as a complement to cream cheese on a cracker.

Pineapple Jam

Bright and sunny, sweet and tart. This easy jam features pineapple bits and takes only 20 minutes to prepare. Makes one 8-ounce jar.

Details

• Cook Time: 20 minutes
• Total Time: 20 minutes
• Servings: 12 (small servings)
• Calories: 60 kcal per serving
• Author: Amy D.

Ingredients

• 1 8-ounce can crushed pineapple (include the juice)
• 3/4 cup white sugar

Instructions

1. Combine the crushed pineapple and sugar in a small saucepan and bring the mixture to a boil over medium heat.
2. Once boiling, reduce to a steady simmer and cook for about 20 minutes, stirring often. Continue until the mixture has thickened to a jam-like consistency. Stir frequently to prevent scorching.
3. When the jam has thickened, remove it from the heat and carefully pour it into a clean 8-ounce jar. Let cool to room temperature before covering and refrigerating. The jam will firm up slightly as it cools.

Notes and Tips

• Use a clean jar to store the jam. Refrigerate and use within a few weeks, or follow proper canning methods if you plan to shelf-stabilize.
• For a smoother jam, give the crushed pineapple a quick pulse in a food processor before cooking, or mash gently with a fork for a chunkier texture.
• If you prefer less sweetness, reduce the sugar slightly and taste as it cooks, keeping in mind that sugar helps with texture and preservation.
• Stirring often during cooking helps create an even texture and prevents the fruit from sticking and burning on the pan bottom.

Nutrition

Serving: 12 small portions. Approximately 60 kcal per serving. Nutrition will vary slightly based on the brand of pineapple used.

I like to use this jam as the filling for pineapple cookies—light pastry rounds filled with juicy pineapple jam and finished with a dusting of powdered sugar. The tart-sweet jam pairs especially well with a buttery, flaky pastry.

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