Skip to Content

Easy Pineapple Jam

Homemade Pineapple Jam from scratch in under an hour. Spread it on toast or on peanut butter and jelly sandwiches, or use it for savory dishes, such as Pineapple Pork Chops.

pineapple jam in a glass jar with a wedge of pineapple in the background

Homemade pineapple jam

So what do you do when you bring home a pineapple, get all excited about chopping it up and eating it, but when you finally taste it, you realize that the pineapple is not ripe at all?

You cry a little inside, but then you make jam, of course! There's even a saying about it -

''When life gives you an unripe pineapple you make..."

Just kidding, that's DEFINITELY not the saying. But we don't let food go to waste in this house, so that's how this pineapple jam recipe was born!

This jam is:

  • Easy to make from FRESH pineapple
  • Made with just 3 ingredients without pectin
  • Budget-friendly
  • Long-lasting
  • Great for gifts
  • Easily customizable - add a pinch of cinnamon for cinnamon pineapple jam, or a few slices of fresh ginger for pineapple ginger jam
  • And it tastes absolutely fantastic on a grilled peanut butter sandwich!

2 jars of pineapple jam without pectin

Related recipe: Blackberry Vanilla Bourbon Jam

What kind of pineapple to use

This jam comes out the best when made from FRESH pineapple. This pineapple jam is bursting with fresh flavor that would not be possible if starting with canned pineapple.

This jam comes out amazing whether you've got a disappointing not-so-sweet pineapple at the store, or a delicious fresh, juicy, sweet, in-season pineapple.

Both kinds of pineapples work just fine for this pineapple preserves recipe, you might just need to adjust the amount of sugar you need. So make sure you bookmark or pin this recipe and keep it in mind if you ever buy a pineapple that is not super ripe and want to turn it into something delicious!

Related recipe: Pepper Jelly

How to use or serve pineapple jam

This easy jam is great:

Here's what you need to make this:

  • 1 pineapple, peeled and cored
  • 1 cup water
  • 1 ½ - 2 cups sugar, to taste
  • 1 tablespoon lemon juice (from ½ lemon), or more to taste
  • Optional: cinnamon or few small slices of fresh ginger

As you see, this is a pineapple jam without pectin. The pineapple jam is thickened naturally because it cooks down for a long time. 

Ingredient notes:

Sugar: the amount of sugar you need will depend on a few things:

  1. How sweet you prefer your jam.
  2. How big your pineapple is.
  3. How naturally sweet your pineapple is.
  4. How much lemon juice you add. The lemon juice adds a nice tartness, but of course, you will need a bit more sugar if adding more lemon juice!

Just remember, the jam will taste less sweet when it is stored in the fridge compared to when it is warm and fresh out of the saucepan.

Cinnamon or ginger: if you want to add more flavor to this jam recipe, add a few pinches of ground cinnamon or a few slices of fresh ginger to the saucepan as the pineapple is cooking. Make sure to remove the ginger before serving!

How to make pineapple jam:

Step 1: In a large food processor or blender, pulse together the pineapple pieces to roughly chop. Be careful NOT to turn the pineapple into a puree! While I love my Blendtec blender, it is too powerful to be trusted with delicate jobs like this. If using a small food processor, you might need to do this in a few batches.

Step 2: Combine all the ingredients in a medium saucepan - use 1.5 cups sugar to start (you can always add more later).

roughly blended pineapple and sugar in a saucepan

The pineapple is pulsed / roughly blended and combined with the ingredients

Bring to a boil, stir, then lower the heat and let simmer for 40-50 minutes, or until it reaches a nice jam consistency. Stir frequently to ensure the sugars don't burn at the bottom.

saucepan with homemade pineapple jam

The longer you cook it, the more translucent it turns!

Remove from heat. Add more sugar and/or cinnamon if you wish.

Allow to cool and enjoy!

Recipe notes

How long does this jam last? This pineapple jam kept in my fridge for 3 months when stored in a glass jar. I would recommend eating it sooner, just because I can't guarantee that it will last that long.

Cooking time: The cooking time can really be adjusted based on your preference. After all, all the ingredients are edible raw, so you don't have to cook this jam for a full 40-50 minutes. However, the longer you cook it the more translucent and jelly-like it will become. If you cook it longer than 40-50 minutes, you might need to add a bit of extra water otherwise it will become too thick and might burn.

Total sugar: As I mentioned above, the amount of sugar needed will vary. Give it a taste when it is warm (make sure not to burn yourself!) and if it tastes sour then dissolve more sugar while the jam is still hot.

If you end up making this pineapple recipe, or any other recipe, please take a picture and tag me on INSTAGRAM or FACEBOOK. You can find me at @babaganoshblog on both. I love seeing your creations!

Print Recipe
4.49 from 25 votes

Easy Pineapple Jam Recipe

Homemade Pineapple Jam from scratch in under an hour. Spread it on toast or peanut butter and jelly sandwiches, or make my delicious Pineapple Pork Chops.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 12 2 oz servings (about 3 cups)
Author: Kate


  • 1 pineapple - , peeled, cored, and chopped into ~1-2 inch pieces
  • 1 cup water
  • 1.5-2 cups sugar - , to taste
  • 1 tablespoon lemon juice - (from 1/2 lemon)
  • Optional: a few pinches of cinnamon or few slices of fresh ginger - , to taste


  • In a large blender or food processor, pulse the chopped pineapple until it is roughly shredded. You might need to do this in 2-3 batches. Be careful not to turn it into a smoothie!
  • Combine the pulsed pineapple and the rest of the ingredients in a small/medium saucepan and heat on low until all the sugar melts (start with 1.5 cups sugar, you can always add more later). Add cinnamon or ginger, if using.
    roughly blended pineapple and sugar in a saucepan
  • Bring to a boil, stir, then lower the heat and let simmer for 40-50 minutes, or until it reaches a nice jam consistency, stirring frequently - it will turn more translucent the longer you cook it. Remove from heat. Add more sugar and/or cinnamon if you wish.
    Allow to cool and store in the fridge in a covered jar for up to 3 months.
    saucepan with homemade pineapple jam


  • This pineapple jam will keep fresh in the fridge for up to 3 months if stored in a glass air-tight jar
  • If you're not sure about committing to a large batch of cinnamon pineapple jam or pineapple ginger jam, then skip those ingredients! I skip them most of the time
  • This jam is AMAZING for this Pineapple Pork Chops recipe! Since this recipe makes about 3 cups of jam (depending on the size of your pineapple), pork chops are a great way to use up some of this jam


Calories: 135kcal (7%) | Carbohydrates: 35g (12%) | Protein: 1g (2%) | Fat: 1g (2%) | Saturated Fat: 1g (5%) | Sodium: 2mg | Potassium: 82mg (2%) | Fiber: 1g (4%) | Sugar: 32g (36%) | Vitamin A: 45IU (1%) | Vitamin C: 36.5mg (44%) | Calcium: 10mg (1%) | Iron: 0.2mg (1%)

The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.

jar of pineapple jam next to toast with pineapple jam

Share this post by clicking the buttons below:

Little Cooking Tips

Friday 14th of August 2015

First of all, we totally agree with being frugal and avoid wasting any food! Second, the recipe is extremely easy and of course delicious! Third, thank you for letting us know that we can keep similar jams for up to 3 months in the fridge! We always get tired of having to boil the jars in order to sterilize them for keeping our marmalade. It's really great knowing that we also have this alternative!:) One small tip from us, which you may already know; the jam is ready when you take a small quantity, like a tablespoon of it, put it in a small plate and then divide it in the middle, leaving a gap/trench as thick as your index finger. If the trench remains open (the two halfs don't flood back to fill the gap) then the jam is ready.

Comments are closed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.