![How to make Pineapple Jam with 2 ingredients [Natural]](https://www.masalaherb.com/wp-content/uploads/2018/05/pineapple-jam-gog-2-150x150.jpg)
I adore Pineapple jam slathered over my breakfast bread!
Did you know that it's super easy to prepare a 2 ingredient pineapple jam?
![How to make Pineapple Jam with 2 ingredients [Natural]](https://www.masalaherb.com/wp-content/uploads/2018/05/pineapple-jam-1.jpg)
Global Food Recipes
with Spices and Herbs
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You are going to love pineapple jam if you are into tropical fruity flavors!
I have put together a how to make pineapple jam video and recipe further below, with some lesser known tips and tricks to preserve it better.
Pineapple jam brings out the tropical flavors of this poky fruit.
It always transports me back to Guadeloupe a French Caribbean island.
We visited the island with my parents when I was a child in the 90s and somehow this trip was so memorable that it shaped my outlook towards food later on in life.
I have turned into a great fan of Caribbean food.
You must have noticed it when I shared my recipe for outstanding Banana Jam and the recent jerk seasoning rub!
Caribbean or Creole food is actually quite fun.
It's rich in flavor and prepared with fresh ingredients.
It frequently includes fruits, a good dose of spices, amazing seafood and a balanced diet of meat.
It's colorful and full of charisma.
Each island has its own specialties, which makes the cuisine all the more interesting.
If you are interested in Caribbean food then check out my old food buddy Larry Fournillier's, aka the Triniman50's, youtube channel.
He is cracking it!
Getting back to the Pineapple Jam...
![How to make Pineapple Jam with 2 ingredients [Natural]](https://www.masalaherb.com/wp-content/uploads/2018/05/pineapple-jam-4.jpg)
Global Food Recipes
with Spices and Herbs
Free E-Book available for a limited time. Grab yours now and get instantly inspired!
You missed out!
🍍 Ingredients
Today we are going to make a proper pineapple jam and not that stuff that you can buy from the shop stuffed with additives.
This Pineapple jam is prepared the French island way and based on the traditional french jamming ways.
That means no artificial pectin!
This is how we make jam in France and my mum and grandmother always succeeded.
On top of that,t I have had experience preparing all kinds of jams in a tropical environment so I do know the different climate challenges one might face when working without artificial pectin in a jam recipe.
There is no rocket science in making jam. You will need 2 ingredients:
- Fresh Pineapple - cut out the center of the pineapple as it's too hard and cut off the peel.
- Sugar - all-purpose sugar
Sugar preserves the fresh pineapple and while the pineapple is low in natural pectin (as are strawberries) we still make this jam without artificial pectin because we have always succeeded doing it that way.
![How to make Pineapple Jam with 2 ingredients [Natural]](https://www.masalaherb.com/wp-content/uploads/2018/05/pineapple-jam-3.jpg)
🔪 How to make it?
Here is an overview. The full recipe is below in the recipe card.
Step 1
Cut pineapple into chunks and place with sugar in a large pan.
Step 2
Bring to a boil and cook jam down. Test if it's set. Blend jam.
Step 3
Pour jam into prepared clean jars. Close with a lid and store well.
💡 Tips
Jam making is easy but you need to make sure that you follow some simple rules when preparing jam.
You need to be hygienic and clean - wash your hands a million times, use only clean utensils, sterilize your jars and lids and implement my vacuum trick mentioned further below in the recipe card.
Use tools to assist you to take out the hot sterilized jars or to fill your jars with jam, such as with this basic home canning kit.
You need to maintain the sugar fruit ratio - Don't cut on the sugar!
I mean, all your life you are swallowing random sugary treats and now that the point has come to prepare jam you are about to cut down on sugar?
Nobody cuts down on sugar when preparing jam in France and the French don't have a carb problem.
The simple rule applies when consuming food: the dose makes the poison.
1 teaspoon of natural jam on your bread is nothing compared to 1 teaspoon store-bought jam (you don't even know what's in the store-bought jam or in the packed artificial pectin!)
Cook the jam until it's set, not any shorter and nor any longer.
Get a jam food thermometer to know when it's set!
Use a pot which cooks the jam evenly.
In France, they use copper pans. I know they are not cheap but worth an investment if you plan on making more jam in the future.
My mother got hers from her mother and so on and I hope to get my mum's one day.
For now, I use a large stainless steel pot.
The pineapple jam setting temperature is 105 Celsius/220 Fahrenheit.
💭 FAQs
Why is my jam runny?
- You doubled the batch. It's easier to work with a batch of 1 kilogram/2 pounds of pineapple.
- You reduced the sugar amount. Just don't... The sugar helps in preserving the jam.
- Your jam didn't get a chance to set. It's undercooked and needs to cook longer or with more heat. Use a thermometer to know when it's set.
- Your pan didn't cook the jam uniformly. Some cooked more, some less. Use a proper pan that cooks the jam properly such as a large copper or stainless steel pan.
![How to make Pineapple Jam with 2 ingredients [Natural]](https://www.masalaherb.com/wp-content/uploads/2018/05/pineapple-jam-2.jpg)
Why is my jam hard?
- You cooked the jam for too long
- You cooked the jam on a very high heat
You need to know that when you prepare fruit jam, the jam will appear super liquid in the pan while it's still cooking.
The moment it cools down, the jam hardens.
So, because you are not sure if it's done or not, you might be overcooking it and then your pineapple jam can turn super hard.
Therefore, it's important that you keep a thermometer ready and/ or use a cold plate/spoon to test if it's set or not.
Keep a spoon in the freezer before preparing the jam and when you think it's set add a drop off the hot jam on the spoon.
If the jam runs keep on cooking.
The drop of jam should be staying where it is, not moving, that's how if it's set.
👁️ More Tropical Fruit Jams:
Dear reader, are you a regular in preparing jam?
![How to make Pineapple Jam with 2 ingredients [Natural]](https://www.masalaherb.com/wp-content/uploads/2018/05/pineapple-jam-pin-1.jpg)
📖 Recipe
![How to make Pineapple Jam with 2 ingredients [Natural]](https://www.masalaherb.com/wp-content/uploads/2018/05/pineapple-jam-gog-2-300x300.jpg)
Pineapple Jam Recipe
Instructions
- Cut your pineapple. To cut pineapple without wasting too much of the skin. Cut out the center too because the pineapple center is too hard. You can eat the pineapple center, there is nothing wrong with it (some people get an itching in the throat).
- Place the pineapple pieces into a pot and add in the sugar. Mix the content. Let it sit for a little while so that the juices can mingle.
- Place the pot on the heat and bring slowly to a rolling boil. Then bring down the heat to a low flame and let the jam simmer slowly.
- Check with your thermometer if the jam is ready or do the running jam test with a cold spoon or plate.
- If the jam is set, get your clean immersion blender and just blend the jam real quick into a smooth consistency. Keep on the heat for a few more minutes after that just to make sure to kill all germs.
- Then grab your sterilized jar and lid and fill up your jar with the jam up to the rim. up to the rim is a must!)
- Close the jar with the lid very well and quickly turn the jar upside down to create a vacuum. That way your jam will preserve very well for a long period of time.
- Keep your jar upside down overnight and then store your jam in a cool, dark and dry place (not in the hot attic or wet cellar!). That way you can store your jars for more than 8 months. Once you open the jars store in the fridge.
Notes
- Use pineapple without the center and the skin
- Sterilize your glass jar and lids by placing them into the oven or boiling them. Sterilizing means the germs are all killed. Then touch only the glass jar with proper jamming tongue and kit.
- Turning your jam jars once sealed upside down creates a vacuum. That's an old French trick.
- Calculated 3 jars with 30 servings each. 1 serving = approx 2 Teaspoons
Equipment
- Jars
- Lids
a water bath is not needed for preserving?
Hi Theresa, a water bath at the end is optional and can add a layer of protection so to prolong the preservation period. That said, we traditionally do not water bath can jam in France and this recipe is based on our French jam recipe technique. It's important to follow the instructions and to work in a clean environment. Yet, if you can do a water bath by following my guide.
Thanks for your time and education you lend to us . I really need to start this business but i have no or little skills and also money as capital am from uganda
I wish you all the best with your business!
My mother use to make a pineapple-peach jam that was delicious, I have no recipe have you ever added any other fruit to the pineapple? Can’t wait to hear your thoughts, I’m going to try making your recipe it would be great on ice cream or a slice of pound cake!!
Hi Diane, you can combine peach and pineapple easily. Just know that peaches contain less natural pectin, so the sugar content needs to be adjusted. To make a peach and pineapple jam, I recommend weighing the fruit ingredients after having peeled and cut them. You will need 1.1 lbs/ 500 grams pineapple, 1.1 lbs/ 500 grams Peaches (the total quantity of fruit should be 2.2 lbs/ 1 kg, so you can play around with the ratio 50:50, 40:60,...) and you will need 1.6 lbs/ 650 gram Sugar. Prepare and cook as per my instructions in this recipe.
I made the jam. The vacuum seal worked perfectly. Even my macho Dad had a tough time getting it open and it sprang with a beautiful pop sound. Thanks for that wonderful exp! I kept in mind your advice about adding sugar but it turned out too sugary for me. The jam was wonderful so was the dizziness that came afterwards!! So might reconsider that part of the advice 😉
[Although the jam doesn't feel sugary sweet and is flavourful]
Hi Ruby, that's great. Just keep in mind that sugar helps in preserving the jam, so if you cut sugar or leave it out, your jam won't hold that well. That kind of beats the purpose of a jam because we make jam to preserve for longer periods. So instead of being good for months, your jam without sugar will have to be consumed within a few weeks and it will have to be stored in the fridge. Without sugar, you will have mold growing on your jam soon enough. Also, consider that when you eat jam, you would use maybe a tsp or two slathered on a slice of bread. The calories of a tsp jam are still less than a slice of cake.
I have not made it yet. I have 30 pineapples growing in my yard. They will be ready in mid July. Question: I have frozen pineapples...will that still work?
Thanks
Yep you can use frozen pineapples too. No problem.
Thanks. I will let you know how it all turns out.
Used two lbs of pineapples I had frozen from our home grown pineapples last year, 2020. Added 1 tablespoon of lemon zest. 2.1/2 cups of sugar. I blended the pineapples, which reduced the chunkiness and gave it a smooth creamy consistency. I seemed to have trouble getting the temperature up to 220. I was afraid of burning it. I stirred constantly and used the cold spoon test at the 215 mark and after 30 minutes of stirring. It was beginning to bubble and pop and splatter hot jelly on me, so I decided it was time to stop. It was thickening up and I felt it was ready. It made almost 4, 8 oz jars. I placed in hot bath to seal them for longer term storage. I don't think they will last that long,,,,,lol. I licked the spoon and it was very tasty. I will try to post a picture of the end product..
Hi Tim,
Yeah, when pineapple gets hot it can bubble. Glad it worked out! Unfortunately, you can't post a picture here but if you pin this image to Pinterest, you will be able to add a comment with a picture. Or you can also tag me on Instagram @real.masalaherb or twitter @masalaherb. We would love to see your jam!
Hi,
Can you state the exact recipe quantities, weight of pineapple, weight sugar, water etc. Also what is recommended for lengthy preservation. Thanks
Travis, the exact quantities are located in the recipe card. Please read through the tips to help you preserve this jam for 10-12 months.
This recipe looks easy to make. I will get into it soon and hoping to make a very tasty jam.
thanks for sharing this information.
You are welcome Tozen. Feel free to share your experience here or if you have a question, I will try to get back to you in a timely manner.
Hello, could you pls help me with the
correct temperature at which the jam should set.
Also I made the jam but I can still taste the pineapple zing in it, not sure if I can explain it clearly but it's similar to the after taste when one eats raw pineapple. So I'm unsure if I cooked it completely or not.
The setting temperature is 105 Celsius/220 Fahrenheit. Check with a candy thermometer. Did you use the center of the fruit? Some don't mind eating it, but it's often while just cut out, so this can be a reason for the taste that you described. The jam will nonetheless, taste like fresh pineapple. You can send me a pic of the current jam at helene @ masalaherb . com (without spaces please)
Dear Helena,
I have a question for you. Have you heard about the "dragon fruit""? And if so, how much sugar would I use to prepare a jam considering a kilogram of the fruit?
Thank you in advance for your help.
Yeah, dragon fruit, it looks cool but I have not come across a variety yet that was tasty. It tastes rather plain. So, the thing is I don't know if a jam can be made of this fruit. There are tropical fruits, for example, that can't be turned into jams because they have a sticky side such as the sapote (chikoo). I have no idea if you can turn the dragon fruit into a jam but I will start exploring this option. Thanks for the idea Roxana.
Hi Helene,
Thank you for your delicious pineapple jam recipe. When you said pour the jam in the jar and make it upside down, it should be after the jam is cool down right?
You are welcome Mina. The step with turn it upside down is an extra step. The purpose is to create a vacuum that helps in preserving the jam longer. So when you pour the jam in the jar, you have to seal it quickly before the jar gets too hot to handle, and right after sealing it, turn it upside down and leave it like this until you can touch the jar again. It really gets hot. You can also always do a water bath with your jars, after all, that, which helps in preserving your jam further. Another idea is to simply store them at all times in the fridge, the cool environment preserves them as well.
Just have a question, because pineapples have low pectin content should lemon or lime be added to the jam? Thank you
In the original recipe, I didn't add pectin but yes I think adding lemon juice and cut lemon halves to the jam during the cooking process, can't hurt. I do add lemon to most of my jam recipes nowadays. I hope I can make a video again in the future to show this. Thanks for pointing it out Louise!
Is it ok to add lemon or lime to the pineapple jam?
Hi Helene
I waish to try my hand with your recipe. It is confusing that though pineapple is measured in lbs but sugar in cups. Please could you give the measure of sugar in lbs/grams. I regret the inconvenience.
Thank you
Hi Natasha, you can get to the grams by picking "Metric". It's located under the ingredients, next to the word US Customary. It's written in Orange. You can adjust the quantity too in the servings (also in orange).
Hello Helene,
I wish to try your pineapple jam recipe, but the quantity of fruit is unclear. Is it two pounds of pineapple before or after it is peeled and cored. This could affect the fruit to sugar ratio.
Please advise.
Thank you
Hi Len, sorry for the confusion. It's 2 pounds after it was peeled and cored.
Thank you for the clarification.
Len
You are welcome Len. Anytime!
Pineapple is a very sweet fruit with nice flavour. With the help of your menu, I prepared my pineapple jam without sugar and gelatin ( pectin).
1. I peeled the pineapple ; cut into tiny pieces and blended it with little water and lemon juice to your taste.
2. Poured the mixture in a pot and heat it in medium to low heat, for about 40 minutes. While cooking, stir the mixture from time to time in order to see the consistency.
3. Once it thickens, pour the mixture in a container, allow it cool and refrigerate it.
Thanks for your feedback Jaclyn 🙂
Easy to prepare
Hi there,
Was about to start making Jam, would it be nice if i'll use plastic Jar as container?
Thank you 🙂
Hi Niezel, I don't think plastic containers are suitable for a jam. Hot jam is poured into plastic and it might change the plastic shape (depending on the plastic-type) and plastic particles might get mixed into your jam. I recommend using glass jars.
Looks delicious. Am wondering about cutting the whole recipe in half I have 1 lb of pineapple. So you think it would work if I kept the same proportion of sugar to pineapple?
Yes you can make half to reduce the quantity of the recipe. Just make sure to retain the sugar to fruit ratio. You can easily adjust the proportions by adjusting the leveler in the recipe card.
I have never made pineapple jam before but I just did today following your recipe. I dont know if it will be successful or not but so far your recipe never fail.
However I have a question:
I know when making jam I am not supposed to cut down sugar but sometime the fruit contains quite a high amount of sugar. For example the pineapple we got is less acid but sweet so if I apply the same amount of sugar, it might turn out far too sweet.
Another question when I made my very first jam I also followed the trick to turn the jar upside down as soon as the jam is sealed but the result was the jar has a space in the bottom when jam vacuum due to the gravity (?). So after that, I never did this.
But since you also mentioned about this, I would like to ask you if you know why there is space.
Thank you again for your wonder recipe.
Hi there,
If a pineapple is sweeter than the average pineapple, you can cut the sugar by about 100-150 grams.
Yep, that's alright with the space at the bottom of the jam jar when you turn it upside down. This is why it's important to fill up the jar up to the rim with the jam so that the jar is more full. The space doesn't create a problem and it doesn't reduce the shelf live.
Pineapple is a fruit that I've never tried as a jam.. You've inspired me! It looks wonderful!