Pineapple Jam is tricky to make. As Pineapple contains very little pectin, it won’t thicken if you cook it like other popular jam fruit. I recommend to process Pineapple into paste. You need to add a fair amount of Sugar. You would need to add Lemon Juice for extra sourness. This is a recipe you use canned Pineapple, but naturally you can use fresh Pineapple.
1 can (420g) Pineapple Pieces
*Today I had 220g Pineapple Pieces after drained
90g Sugar *about 40-50% weight of Pineapple
*Note: I added 4 tablespoons White Sugar & 2 tablespoons Light Brown Sugar
1 tablespoon Lemon Juice
- Drain canned Pineapple Pieces, process Pineapple into coarse paste, using a stick blender or food processor. Place the paste in a saucepan.
- Add Sugar and Lemon Juice, bring to the boil over medium heat, lower the heat, and simmer, stirring occasionally, until thick. *Note: It won’t become thicker when cools. You need to simmer until thick.
- *Note: If you use fresh Pineapple, you would see white foam bubbling up on the surface. I recommend to remove the foam.