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. This recipe makes two 8-ounce jars of jam.
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.
Notes
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 can be substituted with a sweetener alternative, but please consult your sweetener package for proper ratios (some are more concentrated than others).
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.
When doubling or tripling this recipe, your jam will take longer to cook and thicken.