Pineapple jam is a perfect way to preserve those beautiful whole fresh pineapples when they come in season. This jam is a safe recipe to make in the water bath canner, too.
I was quite lucky enough to find a great sale on fresh whole pineapples, $0.99 per pineapple. Fifteen pineapple were purchased but I could of bought more. Pineapple jam was the first item on the list to make. It is super simple and tastes amazing! A little tip from me to you, if you chop up all your pineapples the day before and keep them in a large bowl in the refrigerator, it will make canning day a whole lot easier. Cutting up those pineapples can take a bit of time and work.
Pineapple Jam Variations:
- Pina Colada Jam – add 1/3 cup coconut rum, 1/2 cup shredded coconut
This canning recipe was taken from Ball’s Blue Book: A Guide to Preserving canning cookbook. All images and text are all my own and original to One Acre Vintage Homestead – Pumpkin Patch Mountain Homestead.
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