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.
1pineapplepeeled, cored, and chopped into ~1-2 inch pieces
1cupwater
1.5-2cupssugarto taste
1tablespoonlemon juice(from ½ lemon)
optional: a few pinches of cinnamon or few slices of fresh gingerto taste
Instructions
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, if using (save the ginger for later if you want to add ginger).
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. If you want to add ginger, you can grate in a bit of ginger at the end. Remove from heat.
Adjusting flavor/consistency: Add more sugar and/or cinnamon if you wish. Add more water if it is too thick, or simmer longer if it is too water.
Allow to cool to room temperature, transfer to clean jars, cap, and enjoy!Store this jam in the refrigerator for up to 3 months.
Notes
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