Sunday, January 31, 2010


There are a thousand uses for a good pineapple jam: toast, muffins, ham glaze, roast chicken glaze, pork roast glaze, cookie fillings and many more. My first attempt at making fresh pineapple jam was not totally successful since it never really "set" and I ended up using it as ice cream topping. I think the acidity or sugar level in any given pineapple varies greatly, so it was hard to get the right pectin ratio, but that's just a guess.
Now I use this excellent, super quick and super tasty recipe for pineapple jam that calls for canned crushed pineapple. I'd like to say that I, normally, would never consider making jam from a canned fruit (I make jam from berries that grow around the house); but, pineapple jam is the exception and this one gets five stars from Hubby.

(1) 20 ounce can of crushed pineapple (sweetened)
unsweetened pineapple juice (see note)
3 cups white sugar
(1) 1.75 ounce box Sure Jell pectin powder
(or the equivalent of liquid pectin)

1. Wash your jam jars and rinse well (dishwasher works well) keep jars hot.
2. Place your 2 piece jar lids in boiling water, then turn the heat to low and let
them sit in the hot water till you need them.
3. Measure 3 cups of sugar and set it aside.
4. Add enough pineapple juice to the crushed pineapple, to equal 3¼ cups. One 20 ounce can of un-drained crushed pineapple and one six ounce can of unsweetened pineapple juice equals 3¼ cups.
Place the fruit + juice + pectin in a six quart, heavy bottomed saucepan and bring the mixture to a rolling boil over high heat. Add the sugar, all at once, and bring back to a full rolling boil (one that can not be stirred down) stirring constantly. Boil for one minute. Remove from heat and skim off (and discard) any foam that is on the surface of the hot jam. Ladle hot jam into jars, filling to within ¼" of the top.
With a clean, warm, damp cloth, quickly wipe off the rims of the full jars and put the two piece lids on. Process the jars in a hot water bath for 10 minutes. Remove and cool on the counter.
NOTE: If you have concerns about the hot water bath step, check out the simple step-by-step instructions at: PICKYOUROWN.ORG
NOTE: Recipe makes five cups of jam.
NOTE: I keep individual (6 ounce) cans of unsweetened pineapple juice in the pantry for cooking, rather than a big jug that spoils before it gets used up.
NOTE: We don't care for jam that has big (unspreadable) chunks of fruit in it, so I pulsed the pineapple in the food processor a few times before I started cooking the jam. The final product still had a pineapple texture, but no hard chunks. I think next time I make this, I will put in a few chopped maraschino cherries for fun & color.


Katy ~ said...

Coleen, I'm timid about making jam, but this looks like a winner! LOL I just bought pineapple jam, but now I will try my hand at making my own. LOVE to see those brought colors. Just something so comforting to see the pantry stocked with homemade jams. LOVING this!

Sonya said...

I've never made jam before but it's on my list of things to do. Pinepalle jam sounds wonderful and I agree with the bright colors!

A Feast for the Eyes said...

Coleen, thank you so much! I can locally grown berries (but I have to buy them). I made some apricot pineapple jam, which set perfectly. I had wondered about pineapple, and I think it would be fun to make some. I'll trust your word by making some. Yummy on using it for glazes!

The Cooking Photographer said...

Coleen this one is pretty. I love your shot with the stacks and the tablecloth. I think I need to tell you something though based on your last comment to me.

You have it all upside down. I’ve never once thought badly of your pictures. The opposite is true though, you’ll use something interesting in your shots, or use an angle I haven’t tried and it gives me inspiration. I learn more from you I think than you do from me.

I wonder if you knew that now. I guess I just figured you did.


Kim said...

Pineapple jam sounds absolutely delicious Coleen! It sounds really delightful.

Mary said...

I've never had pineapple jam! I've got to try this, Colleen. Have a great day. Blessings...Mary

Laura said...

And it's gorgeous too!! I love that color. Never thought of it before but now I'm sold.

Marge said...

I've never heard of this, but it sounds delicious - and you make it look so easy! What a wonderful idea - thanks :)

Monica H said...

I have some Smuckers pineapple jam in the fridge now or I'd go make some. Your first picture is so pretty and sunny. Relly lovely Coleen.

Peggy Clyde. said...

We love jam , but have never tried pineapple jam. It looks so pretty. Thanks.

teresa said...

oh my gosh, i really want this! great recipe!

Kathleen said...

These little jars of jam are adorable!

Natashya KitchenPuppies said...

I like to keep individual specialty juices in the bar too. I got tired of throwing out forgotten bits.
Lovely jam!

Ingrid said...

Mmmm, this sounds good. I've not canned or jammed anything before. It's one of those things I wanna try accomplishing this year.

TeresaJ said...

Hi Coleen! I made this awesome jam last night blogged about it over at Thanks for the great recipe! It worked like a charm!!

proverbs31heart said...

I just wanted to let you know that I featured this recipe on my Weekend Picks this weekend. Can't wait to try it! It looks delicious and pineapple anything is one of my favorites! Have a blessed week ahead! ~Rebecca

Anonymous said...

I found this recipe on Pinterest, and I'm planning to do it up tonight. It looks wonderful.Thank you for sharing the recipe.

Phyllis said...


Coleens Recipes said...

To Phyllis: It lasts as long as any other sealed jam.

Phyllis said...

Thank you Coleen.. I have been making homemade jam for many of years. I am so glad to find this recipe. I will be making it this weekend !!

jbkathy said...

Hi Colleen I have a question for you! can you double the recipe and make more at one time or does that mess things up??? I love making jams but I've never tried this one I sure would like to try and make more!!

Cynthia Malm said...

I just made this. I didn't have pineapple juice so I used a mix of lemon juice and cherry juice instead. It is in the bath now. So excited to try it!

Coleens Recipes said...

To Cynthia Malm:If the jam seems softer than it should be (because of the substitution, it works well on ice cream!!