An easy small-batch fresh pineapple jam made with just three ingredients: fresh pineapple, lime juice, and granulated sugar. This vibrant, flavor-packed homemade jam is perfect on toast or scones, as a cake filling, or paired with your favorite pastries. Or enjoy it straight from the spoon and imagine a tropical island.
I developed this jam after making Puerto Rican quesitos—cream cheese–filled puff pastry—where pineapple jam makes a delightful variation. Because pineapple jam isn’t always easy to find in stores, I made a simple no-pectin version that comes together quickly and keeps the bright pineapple flavor front and center.
This is a basic small-batch recipe that yields about a pint (2 cups) of golden jam in under an hour. The result is intensely pineapple-forward and slightly reduced, which makes it especially useful as a pastry filling. If you prefer a looser jam, shorten the cooking time so more juice remains.
The texture here is on the thicker side because I reduced the jam to remove extra moisture for pastry use. For a runnier jam, cook a bit less and you’ll retain more liquid.
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Ingredients
Fresh pineapple – Use one whole pineapple. In my example it yielded about 725 grams (roughly 4.5 cups) of chopped pineapple once peeled and cored. Choose ripe fruit for the best flavor.
Granulated sugar – Adds sweetness and helps preserve the jam once cooked.
Fresh lime juice – Not required for acidity, but lime brightens the flavor and balances sweetness. Lemon juice can be used as a substitute.
* See the recipe card below for exact quantities and step-by-step instructions.
Instructions
How to make pineapple jam:
1. Peel, core, and roughly chop the pineapple.
2. Place the chopped pineapple in a food processor or blender and pulse briefly until the fruit is in medium-fine pieces. Avoid pureeing completely—small chunks give jam texture.
3. Transfer the pineapple to a 3-quart saucepan. Add the sugar and lime juice, stir to combine, and bring to a boil over medium-high heat. Reduce to a steady simmer—do not cover.
4. Simmer, stirring frequently, for 30–40 minutes or until the jam thickens and reduces significantly. A good test: drag a spoon through the jam—if the trail doesn’t immediately fill with liquid, it’s ready. The jam will make a light sizzling sound near the end and will thicken further as it cools.
Tip: Set a timer every 5 minutes to remind yourself to stir as the jam reduces and the risk of sticking increases.
I reduced this batch quite a bit because I planned to use it in a cream cheese pastry where excess moisture would be problematic. If you prefer a looser, more spreadable jam, shorten the simmer by 10–15 minutes.
5. Let the jam cool slightly, then transfer to a lidded glass jar or airtight container. Refrigerate for up to three weeks or freeze for up to three months.
Substitutions
Canned pineapple – You can substitute canned pineapple, but fresh produces the best flavor and color. If using canned, choose pineapple packed in 100% juice (not syrup) and drain it before proceeding.
Lemon juice – An acceptable substitute for lime juice; lime gives a slightly more tropical brightness.
Variations
Try these simple variations to change the flavor profile:
- Spicy – Add 1–2 seeded, minced jalapeños with the pineapple for a sweet heat. For much more heat, a small amount of minced habanero will work—use caution, as habaneros are significantly hotter.
- Spiked – Stir in 1 tablespoon of rum off the heat when the jam has reached your preferred thickness for a boozy note.
Equipment
3-quart saucepan – A heavy-bottomed pan helps prevent scorching and promotes even reduction. The size and heat source will affect total cook time.
Storage
Keep refrigerated in an airtight container for up to 3 weeks. For longer storage, freeze the jam for up to 3 months.
Jam vs Jelly
This recipe is jam, not jelly. Jelly is made from strained fruit juice and is smooth and translucent, often thickened with pectin. Jam contains crushed or diced fruit and has a chunkier, more rustic texture. Preserves are a thicker style of jam with larger pieces or whole fruit. Depending on how finely you chop the pineapple, this jam sits between a traditional jam and a preserve.
Recommended Uses
Beyond toast, here are many delicious ways to use pineapple jam:
- Stir a teaspoon into the cream cheese filling for Puerto Rican quesitos.
- Spread on scones, quick breads, or bagels.
- Use as a filling for layer cakes or cupcakes.
- Top a creamy cheesecake.
- Make a tropical nut-butter and jam sandwich.
- Spread inside a grilled cheese for a sweet-savory twist.
- Serve atop brie or goat cheese.
- Mix into cream cheese to make a pineapple spread.
- Fold into Greek yogurt for breakfast or a snack.
- Whisk a spoonful into vinaigrette for a fruity dressing.
- Use as a glaze or topping for chicken or pork.
Frequently asked questions
Yes, but fresh pineapple offers brighter flavor and color. If using canned, pick pineapple in 100% juice and drain it well.
Yes. Lemon works fine, though lime complements pineapple with a slightly more tropical note.
This recipe intentionally yields a reduced, thicker jam to limit moisture—ideal for pastry fillings. To make a looser jam, reduce simmering time by 10–15 minutes.
Stir frequently as the mixture reduces and use a heavy-bottomed pan. Reduce heat if the jam begins to stick, and add optional extracts or alcohol off the heat at the end.
More recipes
- Quesitos (Puerto Rican Cream Cheese Pastries)
- Crostata di Marmellata (Italian Jam Tart)
- Pasta Frola (Quince Tart)
- Blackberry Poppy Seed Cake
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📖 Recipe
Pineapple Jam
INGREDIENTS
- 725 grams fresh pineapple, peeled and cored (about 1 large)
- 200 grams granulated sugar
- 30 mL lime juice, freshly squeezed from 1 lime
INSTRUCTIONS
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1. Roughly chop the peeled and cored pineapple and pulse in a food processor or blender until you have medium-fine pieces, not a puree.
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2. Combine the pineapple, sugar, and lime juice in a 3-quart saucepan. Bring to a boil over medium-high heat, then reduce to a steady simmer. Do not cover.
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3. Simmer, stirring frequently, 30–40 minutes until the mixture has thickened and reduced. When a spoon trail stays visible, the jam is done. It will sizzle lightly at the end and will firm up more as it cools. For a looser jam, reduce simmer time by 10–15 minutes.
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4. Cool slightly, then transfer to an airtight jar. Refrigerate up to 3 weeks or freeze up to 3 months.
EQUIPMENT
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3-quart saucepan (heavy-bottomed preferred)
NOTES
- Fresh pineapple yields the best flavor and color; canned can be used in 100% juice if needed.
- Lemon juice can replace lime if desired.
- Cook time will vary with pan size and burner strength; a heavier pan reduces the risk of burning.
- Stir frequently during reduction; set a timer if helpful.
- Refrigerate up to 3 weeks or freeze up to 3 months.