Fresh Pineapple Jam + Sauce

It’s weird to think of a fruit as being “IN” right now.
Because I can’t ever imagine it being “out.”
But seriously, pineapple is everywhere!
So hot right now.
Like Hansel.

It’s on fabric, being tossed around as piñatas, on t-shirts, in my tummy….

It’s quite possibly one of my favorite fruits to eat.
And it’s Yellow!
And it reminds me of being somewhere warm and happy.
And it’s just so cute with it’s crazy leafy head.

So the other day I got experimental and wondered….why aren’t people eating more pineapple jam?
Maybe they are and I’m just not aware of it?
I guess it’s often masked as “Pineapple Topping”—which is so amazingly fantastic, that I totally get it.  But if you’ve never had pineapple jam, then today is your day.  Let’s make Pineapple Jam and Sauce!

Because this stuff is amazing on toast, pancakes, English muffins, and yes, on ice cream.

If you’ve ever made Freezer jam before, you know how easy it is.
And if you’re a first-timer, you’re gonna freak out over the simplicity!

Freezer jam is a little different than cooked jam because you don’t have to be as strict with sterilizing the jars and equipment–so it’s really fast and easy to make.  The downside is you can’t keep the finished product on your shelf (as you can with cooked jams). Instead you need to preserve it in the freezer (for up to 1 year) or in the refrigerator
(for 3 weeks).  So get some freezer space open!  Or you’ll be in 65-jam-jar-bind, like me.

I’ve been experimenting with different flavors lately….citrus raspberry, strawberry + blackberry….and of course Classic Strawberry is always a favorite.   For this recipe I followed the instructions for “Mango jam” on the Sure Jell box and it turned out delicious.  It’s a bit runnier than standard Strawberry and other jams.  But I decided that I kind of like that, because it works well as a jam AND a syrup AND an ice cream topping.

(Freezer Jam Recipe)
Makes about 6 cups of jam

3 cups mashed pineapple – I used one ripe pineapple or you can use canned pineapple
1/4 cup fresh lemon juice
5 cups sugar
1 packet of Sure Jell Premium Fruit Pectin *
* It’s important when making jam that you follow the recipe listed on the pectin packet you’re using.  Recipes may vary from brand to brand.  This recipe is for the yellow Sure Jell box (linked above).

• Slice a fresh pineapple into large chunks (you can also used canned pineapple but I highly recommend fresh.  The aroma will fill your room and make you all happy inside)

NOTE on picking a good pineapple:  I always smell the bottom of the pineapple at the store.  If it smells like a pineapple—even if it’s just a hint of pineapple scent—then it usually ends up being a good one.  If you can’t smell anything at all, no good.

Slice the pineapple however you like.
Just make sure you get as many of those little knots out…and the seeds that are in those knots.
TRY to resist eating those luscious chunks.

And throw the remains in your compost pile—we just started one this year and I LOVE how minimal our trash flow is now.
• Smash the fruit until you have 3 cups of smashed pineapple (a food processor or blender works best)
• Remove any stray seeds left behind.
• Squeeze 1/4 cup of fresh lemon juice into the pineapple.  Everything will smell Ah-mazing at this point.  Be prepared.
• Mix 5 cups of sugar into the fruit, stir, and let it sit.
• Combine 1 packet of Sure Jell + 1 cup of water in a small sauce pan and bring to a boil.  Boil for one minute.  Remove from heat, pour into fruit mixture, and stir for one minute or until blended.
• Use a clean measuring cup or funnel to pour jam into clean jars (I love the Ball 8 oz Jelly Jars—or the 4 oz jars if I’m making a jam medley for gifts)

• Let the jam sit at room temperature for 24 hours.
Store in the refrigerator for up to 3 weeks.
Store in the freezer for 1 year.  If frozen, thaw in the refrigerator before using.

NOTE: As my jam settled in the fridge, some of the liquid separated to the bottom of the jar.  But I simply stirred it together again and it’s fine.
Now enjoy!
It’s yummy on toast.
But truth be told, I’ve fallen victim to the “Topping” as well….
It’s might be even yummier on vanilla ice cream with sugared pecans.
One of these days I’ll make coconut ice cream to go along.
And the universe will be complete.

Check out other yummy recipes by clicking a button below: 

  1. Did you know that you can just put the cut off top of the pineapple in soil, water it regularly and it will regrow?

    • 2) Dana

      Wow! Amazing.
      I’m totally trying that 🙂

      • It takes a long time, but you should totally be able to grow another pineapple in the Texas humidity. We had a neighbor do it in Mississippi. Supposedly, something similar can be done with avocado pits.

        RE: composting/minimal trash: I KNOW!!! Between composting and recycling, we’re down to only 2 or 3 trash bags per week, and that includes the disposable diapers. It’s awesome!

  2. 4) frugalmom

    It’s the enzymes in fresh pineapple that keep it from gelling into a thick jam, just like putting fresh pineapple in jello prevents it from setting up. But delicious nonetheless. I have to be careful to not eat too much pineapple or my mouth gets sores! It’s one of my favorites.

  3. 6) alisha bengtson

    I already thought you were the bees knees, but that Hansel comment made me laugh out loud! Bravo!

  4. 7) Paige W

    I love this! I love all your posts. Someday I am going to do this. I wish I had this when I bought a flat of pineapples when I was 9 months pregnant and making smoothie packs for the freezer. Come to think of it, I may not have been able to get around to jam at nine months… This is probably good timing 😀 Thanks!!

  5. Did you know that you can make a refreshing drink using the skins of the pineapple? Just google a good recipe and you won’t have enough cordial to pass around!! I have found that I can use almost the whole fruit when making jams. That does not sound right! Let me explain: when I make apple sauce for instance, I use the skins and cores to make apple jelly. So you have two products from one source. Even tried peach jelly (when I made peach jam) boiling the skins and peach pips together. Please google re the pips. And you can also plant the top of the pineapple. Good productive journey!

  6. Pineapple is my favorite fruit!! I’ve never made it into jam before, but I like the ice cream topping idea! I love putting pineapple in everything…chicken and rice, salad, pizza, stir-fry….yummy!

  7. Yes! Why have I not heard of pineapple jam! This sounds so amazing I almost licked the screen. Thank you, once again for a amazing post full of beautiful pictures and so much eye candy!

  8. you just had to go there with the coconut icecream and pineapple topping! *drooling*

  9. 12) betty

    Can a sugar substitute be used for us diabetics?

    • 13) Dana

      Hi Betty,
      The jam won’t set properly if you don’t use the full amount of sugar. So you’ll need to check on the Sure Jell website to see if they have alternate recipes…or research Pectin brands that use sugar substitutes.

  10. I like your question Betty, i too would like to know answer,i am not diabetic as of yet but this calls for a lot of sugar and scares me a bit, nothing mentioned about how much pineapple to go with the 5 cups of sugar but i love, love pineapple and think this is an awesome recipe.

    • 15) Dana

      I know it seems like a lot of sugar (and it is)…but this is pretty standard for most jam recipes (both homemade and from the store). The jam won’t set properly if you don’t use the full amount of sugar. So if you’d like a lower-sugar you’ll need to check on the Sure Jell website to see if they have alternate recipes…or research Pectin brands that use sugar substitutes.
      The amount of pineapple needed for 5 cups of sugar is listed in the recipe here— “3 cups of smashed pineapple”

  11. 16) Terrie

    Where’s the “printer friendly version” button?

  12. 17) Dwayne Jenik

    I went to a restaurant the other day and the waitress ask what kind of Jelly I wanted for my muffin. Being a smart rear, I answered pineapple, not figuring she would find any. She came back with some and I ask where she found it, and she said it was freezer jam that the owner had made. It was the best tasting jelly Ive tasted since my grandmothers chokecherry jelly. I hope this recipe produces jelly that good, and it probably will.

    • 18) Dana

      haha. awesome!

  13. 19) Dwayne Jenik

    Can you substitute Real Lemon for the lemon juice called for in this recipe? If so, how much in place of 1/4 cup?

    What does the lemon juice do for it?

    If I hot bath this jam, it will spoil, wont it.

  14. 20) Monica Kelly

    Yep…how do we print for future reference?

  15. 21) Sara

    Since you are using sugar, lemon juice and pectin why can’t you invert the hot jars or hot water bath for a shelf life? I’m terrible about using stuff in 3-4 weeks and have zero freezer space. What do you think?

  16. 22) linda

    I don’t usually make freezer jam no room in the freezer. are there instructions for water bath? I would really rather do it that way I see some one wrote the if you did the water bath it would not jell is that correct?

    • 23) Dana

      Just follow the instructions on your packet of pectin for either method. I use Sure Jell, and they include info for making Freezer Jam, OR for making real jam with a waterbath. I based mine off of the instructions for mango jam (since there wasn’t an official pineapple recipe)

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