Last updated on July 4th, 2018.
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.
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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, but then you make jam, of course! There’s even a saying about it –
”When life gives you an unripe pineapple you make…”
Wait, that’s not it.
Aldo was about to toss the un-ripe pineapple in the trash, but I just can’t let food go to waste. So I used my quick google fingers and figured out what to do with all the chopped up unripe pineapple: MAKE JAM!
If you are not up to making pineapple jam from scratch, I highly recommend getting a jar and making the pork chops. It’s a 30 minute recipe that tastes absolutely fancy and gourmet, thanks to the sweet & savory flavors and the addicting pineapple-Dijon sauce.
Easy Pineapple Jam Recipe
- 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: cinnamon , 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). Bring to a boil, stir, then lower the heat and let simmer for 40-50 minutes, or until it reaches a nice jam consistency. 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.
[Recipe source: Martha Stewart]