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Pineapple Jam is a fun and tropical twist on your every day jam. Sweet, with a bright and fresh pineapple flavor, this jam is made on the stove top in minutes and will keep in the freezer for a year.
This pineapple jam is my new favorite summer condiment. Spread it on your morning toast, or try it on your next batch of pancakes.
All you’ll need for this recipe is one pineapple, sugar, lemon juice, cornstarch, and water. Cornstarch is used to thicken the jam without having to purchase a special ingredient like pectin.
If you don’t have cornstarch in your pantry, it’s a fantastic ingredient to keep on hand. There are many uses for it, so it won’t go to waste if you enjoy cooking from home. I use cornstarch to thicken gravies, soups, jams, or to stabilize whipped cream.
Once I made my first batch of freezer jam, I didn’t want to go back to buying store bought jam again. It’s light years better, trust me. My first freezer jam, Easy Strawberry Freezer Jam, has been a staple in my refrigerator and freezer for years now.
I keep several jars in the freezer at a time, so we can enjoy the fresh flavor of seasonal fruits all year long. I rotate a jar into the refrigerator as we finish the previous jar, so we always have fresh jam on hand.
The flavor of freezer jam can’t be beat. It’s not filled with tons of preservatives or extra ingredients, and keeps that bright and fresh flavor after freezing.
This pineapple freezer jam is no exception. If you’re a fan of pineapple, you’ll love this jam recipe. Not only is it quick and easy, but that fresh, light, and tart pineapple flavor is the perfect addition to your next breakfast.
If you don’t eat a lot of toast, there are still many uses for jam. Top pancakes, waffles, or french toast with a spoonful of jam. Jam can also be used as an ice cream topping, instead of the traditional hot fudge or whipped cream.
Love making yogurt parfaits? Try your next cup of yogurt with a dollop of pineapple jam stirred in. Make your own “fruit on the bottom” yogurt using plain greek yogurt and homemade jam for a healthier breakfast.
You can also shake jam into cocktails, top a plate of warmed brie with jam for a tasty appetizer, or add it to your next batch of No Churn Homemade Strawberry Ice Cream.
This is my version using strawberry jam, but feel free to try it with pineapple jam too! I’d love to hear how it turns out, so let us know if you try it.
How do you enjoy your jam? Let us know in the comments below!
Pineapple Freezer Jam
- 1 pineapple peeled and cored
- 3/4 cup granulated sugar
- 1/2 cup water
- 2 tablespoons lemon juice (juice from one lemon)
- 2 teaspoons cornstarch
- Using a box grater, grate pineapple into small pieces. Optionally, chop 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 boil, 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, transfer to jars, and allow to cool completely before adding lids. Store for up to 1 year in freezer, or up to 3 weeks in the refrigerator.