Pineapple Freezer 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.
If you’re a fan of pineapple, you’ll love this freezer 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.
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.
What is freezer jam?
What exactly is freezer jam, and how is it different than regular jam?
Freezer jam is stored in the freezer, instead of on the shelf in your pantry or in the refrigerator. When you’re ready to use it, your jam can be transferred to the refrigerator and will last for a few weeks.
But, it has a much shorter shelf life than traditional canned jams or store bought jams.
You may be thinking, “why make freezer jam?” The benefit of freezer jam is that it’s easy to make and takes much less time than traditional canning.
Freezer jam is made in just a few minutes, with fresh, seasonal fruits. Your jam retains that fresh fruit flavor, even after months in the freezer.
Do I need to sterilize my jars?
Since this jam is not shelf stable, you do not need to sterilize your jars. Regular, clean jars are sufficient.
However, if you’d like to sterilize your jars as an additional precaution, you are welcome to do so.
Sterilizing is something that is done in canning to remove bacteria, yeast, or fungi on your jars before filling them with cooked fruits or vegetables. This is done because canned foods are meant to be stored at room temperature for long periods of time. Those jars need to be free of bacteria, which would cause your food to spoil over time.
Since freezer jam is stored in the refrigerator or freezer at all times, there is no need to sterilize your jars beforehand.
This jam recipe is not shelf stable. I repeat – not shelf stable! It must be stored in the refrigerator or freezer, and is not a replacement for a traditional canning recipe for shelf stable jams.
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.
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.
I’ve even tossed a spoonful of jam into smoothies before blending, to add an extra layer of fresh fruit flavor.
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 (if freezing, leave up to 1/2 inch of space at the top of your jar for expansion when frozen), and allow to cool completely before adding lids. Store for up to 1 year in freezer, or up to 3 weeks in the refrigerator.
- If freezing, leave 1/2" at the top of the jar to allow the jam to expand slightly when freezing.
- Freezer jam is NOT shelf stable and needs to be kept in the freezer or refrigerator. Treat your freezer jam like fresh produce, it will go bad after a few weeks in the refrigerator.