This post may contain affiliate links. We may earn a small commission from a qualifying purchase without extra cost to you. Check our disclosure policy for more info.
This pineapple jam has natural tanginess from the fruit and enough sweetness extracted from the fruit with a small amount of added sugar.
Unlike the ordinary jam, which is slightly sticky but set in texture like jelly due to added pectin, this pineapple jam has a thicker texture. But it is spreadable enough for your morning toast.
In Indonesia, this jam is a must-have ingredient for the ever-popular Kue Nastar, the pineapple jam filled cookies/ tarts.
Kue Nastar is the kind of cookie that always makes an appearance for any seasonal religious celebrations such as Eid or Christmas. And the jam that is used for the cookies has to be this homemade pineapple jam.
But really, you can enjoy this tropical fruit preserve for almost anything.
3 Simple Ingredients
You only need 3 simple ingredients for this jam recipe. Fresh pineapple, granulated sugar and vanilla extract.
I’m afraid it is rather imperative to use fresh pineapple. Cooked pineapples, like the ones you find in cans or tubs, have been preserved and cooked in such a way that the fruits do not offer the right flavour and texture.
You only need one whole pineapple for this recipe. Though I often double the recipe by using two whole pineapples. Simply because one pineapple only yields less than 400 gr jam. And for me, this is too little. So yeah, I multiplied the recipe at times.
A little note, pectin is a kind of gelling agent that fruits and vegetables have in them. Some fruits and veggies have more while some others have less.
Pineapples have a low content of pectin (around 1%).
How To Make Pineapple Jam From Scratch
This recipe is pretty straightforward. All you have to do is cook the pineapple pulp on a large frying pan at moderately high heat until the liquid evaporates.
When the fruit reaches boiling point, you can add the sugar and vanilla extract before continue cooking until the fruit juice dries up.
As the pineapple pulp gets drier and stickier, the colour gets darker to deep golden.
Technically, your pineapple jam is ready, and you can stop cooking at any point of this fruit jelly getting thick with hardly any liquid left. But I find that the thicker conserve is more flavoursome. And you can taste the fruit fibre which adds niceness to the preserve.
Ways To Enjoy Pineapple Jam
As mentioned above, you can definitely enjoy this pineapple jam for your cookie filling, on your favourite toast or add a spoon or two to your breakfast porridge.
And if you’re like me, who loves scones, this jam marries well with the clotted cream on a piece of scones. Divine.
Also, why don’t you try to spread the jam in between your cheese sandwich? Or, use it as the filling for your rolled buns? And even better, spread the conserve on the bread, which you prepare for your bread and butter pudding?
The choices can be endless, really.
Storing The Jam
Just as any homemade jam without preservatives, this pineapple jam keeps well in the fridge/ refrigerator for about 3 weeks.
And I strongly suggest that you prep your jam jar by washing, cleaning and sterilising the jars properly before using. So that your hard work of making the jam will last a bit longer.
Thank you for checking this easy recipe to make pineapple jam from scratch. I hope you’re now wanting to try it out. When you do, it will be great if you could share what you think about it in the comments below.
Before you go, don’t forget to check my other recipes that use fruit.
- Agar-agar milk pudding with raspberries and condensed milk.
- Coconut and date cookies.
- Apple cupcakes with cheese cream frosting.
- Apple and raspberry crumble.
- Cherry smoothie recipe without banana.
Thank you and all the best.