fresh pineapple laying on its side

Pineapple Jam from Fresh Pineapple

Fresh Pineapple Jam is a low-sugar or low-honey cooked jam made with Pomona’s Pectin. Pomona's Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

Notes

Fresh, crushed pineapple must be boiled for several minutes before you start the jam-making process. This extra cooking is necessary to de-activate the many enzymes in pineapple that can negatively affect the jell.
Servings 5 cups

Ingredients

  • 4 cups peeled chopped, and crushed fresh pineapple
  • 2 teaspoons calcium water
  • ½ cup up to 1 cup honey or ¾ cup up to 2 cups sugar
  • 2 teaspoons Pomona’s pectin

Instructions

  • Before you begin, prepare calcium water.
    To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.
    Extra calcium water should be stored in the refrigerator for future use.
  • Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small saucepan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
  • Prepare fresh pineapple by peeling, chopping, and crushing the fruit.
  • Put pineapple into sauce pan.
  • Bring pineapple to a boil and boil for several minutes to de-activate the enzymes in the pineapple. Remove pineapple from pan, put into a heat resistant bowl, then measure 4 cups of pineapple back into the sauce pan.
  • Add calcium water and mix well.
  • Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
  • Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
  • Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

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33 Responses

  1. Yudith Smioth
    | Reply

    Hi Shelby!!!
    I am a wholesale Pomona Pectin customer and your recipe sounds magnificent!!!.
    I would like to add some Tropical Rum(mix of Coconut, Sweet Mango and Lime) to the jam.
    1. How much should I use: 1/4 cup or 1/3 cup of rum??…
    2. When should I add it?(after removing jam from the heat or after adding the pectin sweetener).
    This is for a potential customer and I’d like to have your feed back to ensure the perfect Pineapple with Rum Jam…

    Thank you Shelby!!!…Happy Jamming!!!!
    Yudith Smith, Owner
    Virginia & Son Products LLC

    • Sara Wolters
      | Reply

      Well, that sounds delicious! For adding alcohol to this jam, our general guideline is to add ¼ cup alcohol per 4 cups mashed fruit or juice AND to reduce the amount of mashed fruit or juice by ¼ cup.

      As for when to add the rum, it’s best to add it after step 6. So, add your pectin/sugar mixture to the fruit, bring it to a boil for a couple minutes, then add your rum, bring back to a boil and then proceed to canning.

      Best of luck and Happy Jamming!

  2. Sylvia
    | Reply

    Do any adjustments have to be made if you use canned crushed pineapple to the recipe?

    • Shelby Collings
      | Reply

      Canned pineapple should be just fine in this recipe Sylvia, just be sure that it is in natural, no sugar added, juices.

      Happy jamming!

  3. Linda Daniel
    | Reply

    I have seen other recipes using 5cm grated ginger. Would it be the same amount for this recipe and would I include it after the first enzyme killing boil, just before the calcium water? Also would 1 cup xylitol suffice?

  4. Elaine Prather
    | Reply

    made pineapple jam – followed the recipe, only added 3/4 cup sugar and added a few pecans. It didn’t set – opened it up and looks like it’s loose fruit like opening a can of pineapples. Can you give me any ideas?

    • Shelby Collings
      | Reply

      Hello Elaine,
      Thanks so much for reaching out. You can do some troubleshooting with this great resource from our website HERE. I will walk you through all the possible his-haps that can lead to your jam not jelling.

  5. Roberta Salisbury
    | Reply

    Hi! I made the pineapple honey jam and it was delicious. Now I’m wondering, Can I use this recipe for kumquats?

    • Shelby Collings
      | Reply

      Hello Roberta,
      Wonderful! So glad your jam was a delicious success. We have never used Kumquats in this recipe, but we do have a wonderful Kumquat Marmalade here that we suggest giving a try!

      Happy jamming!

  6. Brian hoover
    | Reply

    May I use frozen pineapple in these recipes?

    • Shelby Collings
      | Reply

      Hello Brian,

      You certainly may, just be sure to let it thaw first and that you use all the juices that are there.

      Happy jamming!

      • Brian hoover
        | Reply

        Thank you so much! We have a lot we cut and froze!

  7. Bonnie R
    | Reply

    I want to make a sweet/hot jam by adding hot peppers from my garden. Are there any other modifications needed, or can I just add the peppers? They are a cayenne variety.

    • Shelby Collings
      | Reply

      Hello Bonnie,

      Thanks so much for choosing Pomona’s Pectin! We do not have a developed Pineapple-Pepper Jelly just yet, but we agree that it does sound delicious! I would suggest adding the peppers at the same time as the pineapple so that they can both cook down a bit and soften. You may need to add a bit more liquid to compensate for the added peppers. Lemon or Lime juice would work, or vinegar may be fine as well. If you find that you’d prefer it to be sweeter, simply add more sugar or honey or sweetener after the pectin has been added, right before you are about to can your jam.

      Let us know how it turns out for you!

      Kindly,
      Shelby

      • Naseem
        | Reply

        Hi Shelby,
        Wondering if Pomona’s ever ended up developing a pineapple/pepper jam? I am a recent convert to Pomona’s and a big fan. I’d love to make a pineapple habanero (or other pepper) jam to serve on cheese boards.

        Thanks,
        Naseem

        • Shelby Collings
          | Reply

          Hello Naseem,

          Thank you so much for asking! We have not developed and tested one, but we believe you should be able to use our Raspberry-Habanero Jam recipe and simply substitute the raspberries for pineapple. The pineapple will need to be cooked down for about 10 minutes before the pectin is added, to allow the enzymes to break down so they do not kill the pectin.

          If you decide to give it a go, we would love to hear how it turns out!

          Happy jamming 😊

  8. Gracie
    | Reply

    I’m considering trying a Santa Rosa plum and pineapple combination for jam . Five spice might be a nice addition. Will briefly cook the pineapple as recommended. Should the calcium water still be added? I do not want a really hard set. Might there be any problems with this combination ?

    After thought : If rum or any liquor is added to a jam etc is water bath or pressure canning ok or should it be refrigeratorated or frozen? Have not yet found an answer. Gracie

    • Shelby Collings
      | Reply

      Hello Gracie,

      I believe the Pineapple-Plum combination will be lovely! Do make sure to keep your measured fruit inline with the recipe’s specifications. And yes, calcium water should still be used. You may lower the pectin by 1/2-1 tsp if you are concerned with it being a firm set.

      Adding a bit of alcohol to a jam is a really great way to add flavor and a unique addition to the complexity of a jam. It is best if it is a cooked jam that is then water bath canned. Please note that when using Pomona’s Pectin, you cannot pressure can…the pectin will deactivate and you will have a fruit sauce, not jam. See reference here.
      Have you checked out the recipes on our website? We have several that include alcohol in the recipe. HERE is one of our favorites.

      Please let me know if there is anything else I can help you with!

      Have a wonderful day!

      Kindly,
      Shelby

  9. Miranda
    | Reply

    The enzyme in pineapple, bromelain, is a protease, meaning it breaks down protein. Pectin is not a protein, therefore it should not be affected by the pineapple enzyme. That said, I always cook fresh pineapple jam as directed above, since I want to be sure I get jam and not sauce, and I’ve never done it any other way – always hedging my bet, I guess. I’m wondering if this is really necessary, though, as there doesn’t seem to be sound science behind the instructions. Has anyone at Pomona’s (or elsewhere) really investigated this?

    • Sara Wolters
      | Reply

      Hi Miranda,

      Thanks for your question. Pineapple, and most tropical fruits, contain pectinase, which is an enzyme that breaks down pectin. Commonly referred to as pectic enzymes, they include pectolyase, pectozyme, and polygalacturonase. Because of this enzyme, it’s necessary to cook the fruit to kill off this enzyme so that the jam or jelly can set properly. So yes, you are doing it the correct way. Keep up the great work!

  10. denise larkins
    | Reply

    Could I substitute Coconut Cream (coco loco) for the sweetner? Pina Colada Jam sounds devine!

    • Shelby Collings
      | Reply

      Hello Denise,

      You sure can, or even a coconut sweetened condensed milk. I would recommend no more than a 1/2 cup be used.

      Hope this information helps, please let me know if there is anything I can help you with.

      Kindly,
      Shelby

  11. Melissa
    | Reply

    Over medium / high heat, how long would you cook the pineapple before jamming? The recipe says “several minutes” but I’m not sure how to know if it has been cooked enough before I start. Thanks!

    • Mary Lou Sumberg
      | Reply

      Dear Melissa,
      It only takes a few minutes of boiling to de-activate the enzymes you want to de-activate before jamming with fresh pineapple. There is no way to tell from looking or tasting if it has been cooked enough. If you boil the pineapple for 3 to 5 minutes, the enzymes will be de-activated.

      I hope this helps. Thanks for using Pomona’s Pectin, and happy jamming.

  12. Manuel
    | Reply

    How do I make pineapple in to a batter for in between a cake layers, it must be like a jam. When I was younger my mom would come home with chocolate- cake -white frosting 2 layers but in the middle on top of the frosting it was pineapple. I’m wondering if it a jam or how was the pineapple made? Help. Manuel Sena

  13. Jenny
    | Reply

    Hi was wondering do I have to use lemon if I use canned pineapple? I’m wanting to make this right away but not sure if it’s ok. Thank you!

    • Connie Sumberg
      | Reply

      Dear Jenny,
      No need for lemon juice when making pineapple jam from canned pineapple. You can use the recipe on the directions that come with the pectin for Cooked Jam — Low Sugar or Honey. It is in the same section as Strawberry Jam.

      Happy Jamming!

  14. sherry
    | Reply

    Question: I am wondering if spices can be added to your jam recipes? Specifically, I am wanting to add five spice to the fresh pineapple jam recipe. And, if I can, do I need to add any lemon juice?

    • Mary Lou Sumberg
      | Reply

      Hi Sherry,
      Our general rule of thumb for safe canning is that it is okay to add 1 teaspoon of dried spice to a recipe without negatively affecting the pH. So it should be fine for you to add 1 teaspoon of five spice to the fresh pineapple jam recipe. No need to add lemon juice, although you can if you want to for flavor.

      • sherry
        | Reply

        Thank you so much for your help. I made your pineapple jam recipe and added the five spice using 1 tsp per recipe. It is delicious! The flavor is very warm and seems to enhance the pineapple. It was great on toast, yogurt, and meat.

  15. cee edwards
    | Reply

    hey! i’m new to canning!
    do you also use the hard center core of the pineapple or discard it?

    • Mary Lou Sumberg
      | Reply

      Hi Cee,
      You discard the hard center core of the pineapple; don’t use it for jam. But, if it’s juicy, you can suck on it to enjoy the juices!

      Thanks for using Pomona’s — happy holiday and happy jamming!

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