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 recipe is from Ball’s Blue Book: A Guide to Preserving.
This is a water bath canning recipe. It is only the recipe and this post is not detailed in how to water bath can. Please familiarize yourself with instruction on the proper and safe methods for home preservation. If you do not can this recipe, please cover and store it in the refrigerator.
- 1 quart pineapple, finely chopped (about 5 pounds or 3 pineapples)
- 2 1/2 cups white sugar
- 1/2 lemon pulp and juice, thinly sliced and seeded
- 1 cup water
- Prep all your fruit and water bath canning equipment including canning jars, lids, and rings.
- Combine all ingredients in a large saucepot and bring slowly to a boil, stirring often until sugar dissolves.
- Cook rapidly to gelling point and stir often as mixture thickens.
- Remove from heat and skim foam if necessary.
- Ladle hot jam into hot canning jars leaving 1/4 inch headspace.
- Add lid and rings finger tight and process for 15 minutes in rolling boil water bath canner.
- Makes about 3-4 half pints.