Pineapple freezer jam is a fun and tropical twist on your every day jam. This bright, fresh jam is made on the stovetop and will keep in the freezer for up to a year.
Why make pineapple jam?
Flavor: Sweet, citrusy, bright.
Preserve that summer flavor. Freezer jam is a great way to enjoy your favorite in-season fruits all year long.
Few ingredients. Made with pineapple, sugar, lemon juice, and cornstarch.
Yield: 16 ounces of jam
Keeps for one year. Freezer jam will keep for 3-4 weeks in the refrigerator or a year in the freezer.
More flavors: Peach Freezer Jam, Strawberry Freezer Jam, and Raspberry Freezer Jam
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Ingredients and substitutions
- Pineapple - You'll need one medium cored pineapple for this recipe. The weight of a cored pineapple can vary between 16 to 20 ounces. If desired, you could also use the equivalent weight in canned crushed pineapple.
- Sugar - Granulated sugar adds sweetness, helps create a sauce, and also acts as a preservative. I have not made this recipe with sugar substitutes (if you do, please consult your sugar substitute packaging for correct quantities). Sugars acts as a preservative in this recipe, so if you do use a sugar substitute, keep in mind that your jam will not keep as long.
- Lemon juice - Helps cut the sweetness of your jam and adds a bright, fresh flavor. It also helps prevent the growth of bacteria. A small amount of lemon juice won't make your jam taste like lemon.
- Cornstarch - Thickens your jam. Omitting the cornstarch will result in a thin sauce (it will taste just as good, but will not thicken to a jam consistency). The amount of cornstarch needed depends entirely on the juiciness of your pineapple.
How to make pineapple jam
- Use a box grater to grate pineapple into small pieces. Alternatively, use a kitchen knife to chop your pineapple.
- Add pineapple to a saucepan along with lemon juice, cornstarch, and sugar. Bring to a simmer.
- Cook for 20 minutes, or until jam thickly coats the back of a spoon.
- Remove from heat and allow to cool slightly before transferring into two 8-ounce jars.
Tips and tricks
Grate your pineapple - Grated pineapple cooks down easily to create the perfect jam consistency. If you don't have a box grater or a food processor for easy grating, chop your pineapple with a knife into small pieces.
Don't forget the juice - Add all of the juices into the saucepan - they'll help create a thick, jammy sauce.
Jam look dry? - If your jam begins to look a bit dry and thick, turn the heat down and add a splash of water.
Jam not thickening? - Very juicy, in-season pineapple may require extra cornstarch. Make a slurry of additional cornstarch with a bit of water and add slowly while stirring constantly until incorporated. Continue cooking until your jam has thickened slightly.
Do a spoon test - Does your jam also thickly coat the back of a spoon? It's done and can be removed from the heat.
Storage
Pineapple freezer jam will keep for 3-4 weeks in the refrigerator or about a year in the freezer. Keep your jar tightly sealed at all times to maximize freshness.
To thaw freezer jam, transfer the jar from the freezer to the refrigerator the night beforehand.
Frequently asked questions
One cored pineapple makes two 8-ounce jars of jam. I like to use 8-ounce ball mason jars to store my jam. This recipe is very easy to double, triple, or more - so stock your freezer with as much jam as you'd like. Freezer jam will last about 3 weeks (or longer!) in the refrigerator, or about a year in the freezer.
No, there is no need to sterilize your jars for freezer jam. Sterilizing is done in canning to remove bacteria, yeast, or fungi before filling jars with cooked fruits or vegetables. Canned foods are meant to be stored at room temperature for long periods of time. Those jars need to be free of bacteria so that your food doesn't spoil. Since freezer jam is stored in the refrigerator or freezer at all times, there is no need to sterilize your jars beforehand. It's just like storing any other foods in your refrigerator or freezer. A regular, clean jar is sufficient.
No, freezer jam must be stored in the refrigerator or freezer at all times. This jam recipe is not shelf stable. This recipe is not a replacement for a traditional canning recipe for shelf stable jams.
If you'd like to make a lower sugar jam, add half the amount of sugar. Keep in mind the pineapple flavor will be more pronounced and less sweet. Do a taste test before transferring your jam into jars.
While I haven't tested it myself, readers have had success using alternative sweeteners with this recipe. If you'd like to make sugar-free jam, replace the sugar with your favorite sugar-free sweetener. Consult your sweetener's package directions, as some alternative sweeteners are more concentrated and should not be swapped at a 1:1 ratio. Sugar also acts as a preservative, so your low-sugar or no-sugar jam will not last quite as long when refrigerated.
Freezer jam is cooked quickly on the stovetop and stored in jars in the refrigerator or freezer. Regular jam is canned. Canning involves boiling the jars to preserve and seal them, making them shelf stable. Freezer jam takes less effort but requires refrigeration or freezing to preserve it.
Troubleshooting
The cornstarch listed in the recipe thickens the jam while it cooks. The amount of cornstarch needed depends entirely on the juiciness of your pineapple. Extra juicy, in-season pineapple can release a lot of juice as it cooks, which requires more cornstarch to thicken. If your jam isn't thickening, add a slurry of cornstarch, 1 teaspoon at a time, and continue cooking.
Don't skip the water listed in the recipe and add any juices sitting in the bowl with your grated pineapple. Your jam can turn out dry without those liquids. If your jam is sticking to the bottom of the pan and looking dry, add a splash of water and turn the heat down.
Ingredients like fresh fruits can be inconsistent. Some pineapples can be very juicy and sweet, while others can be a little dry in comparison. The key is to watch your jam as it cooks. If it looks dry, add a splash of water and turn the heat down. If it looks very wet and thin, add more cornstarch slurry.
I recommend cooking your jam on the stovetop until it thickly coats the back of a spoon. It will continue to thicken as it cools. If your finished jam is still thin, pour it back into a saucepan and warm over medium-low heat. Make a slurry of a teaspoon of cornstarch and a splash of water and mix into your jam. Cook until the jam thickens, adding more cornstarch as needed.
Larger quantities of jam can take longer to thicken and cook down on the stove top simply because you've got more ingredients in the pot. Give it more time and add more cornstarch as needed to help the jam thicken.
Recommended
📖 Recipe
Pineapple Freezer Jam
Ingredients
- 1 pineapple, peeled and cored
- ¾ cup granulated sugar
- ½ cup water
- 2 tablespoons lemon juice
- 2 teaspoons cornstarch, more as needed
Instructions
- Using a box grater, grate pineapple into small pieces. Alternatively, chop into fine pieces with a knife.
- In a saucepan over medium heat, add grated pineapple, granulated sugar, water, lemon juice, and cornstarch. Stir until sugar has dissolved. Bring to a simmer, then reduce heat to medium-low.
- Simmer for 20 minutes, stirring occasionally, until mixture has reduced slightly. The jam should thickly coat the back of a spoon (and will continue to thicken as it cools).
- Remove from heat and allow to cool before transferring to two 8-ounce jars. When filling jars, leave about 1 inch of space at the top - your jam will expand slightly when frozen. Cool jam completely before adding lids.
- Store for up to 1 year in freezer or up to 3 weeks in the refrigerator.
Equipment Recommendations
Notes
- Storage: Freezer jam is not shelf stable and needs to be stored in the refrigerator or freezer at all times. Jam will keep in the refrigerator for 3-4 weeks or in the freezer for up to a year.
- Sugar substitutes: Sugar can be substituted with a sweetener alternative, but please consult your sweetener package for proper ratios (some are more concentrated than others).
- Using a sugar substitute?: If using a sugar substitute, keep in mind that the sugar helps preserve the jam, so your sugar-free jam will not keep as long in the refrigerator.
- Want to double or triple this recipe?: Your jam will take longer to cook and thicken because there are more ingredients in the pan. Be patient and keep cooking until the jam has thickened to your liking.
Love this! I've made strawberry freezer jam and it's always been a big hit!
Strawberry jam is always a favorite in our house!