Easy Pineapple Jam

Spread a little bright yellow sunshine on your morning toast with my easy pineapple jam. With just two main ingredients, it couldn’t be simpler. It also makes a great filling for muffins, cakes and buns.

A sweet taste of the tropics, pineapple jam is quite common in Southeast Asia and the Caribbean. In fact, in Malaysia where we lived for many years, it’s part of many festivals and celebrations as a filling for kuih tart. For the Chinese Malaysians, the gold color is considered a sign of prosperity so kuih tarts are served during the lunar new year but they are also popular for the Muslim and Hindu holidays as well.

Here in Dubai, I have a lovely part-time cleaning lady from Sri Lanka who adores pineapple jam. It’s her favorite fruit spread. According to her, it’s quite common in her country as well. If you haven’t given it a try yet, I encourage you to make a jar.

Easy Pineapple Jam

Quick jam made from fresh pineapples requires only heat and sugar and just a little bit of time. No water bath is necessary; just store it in a clean jar in the refrigerator. I can guarantee it won’t last long!

Ingredients for 1 pint
1 fresh pineapple, about 1 lb 3 oz or 550g, after peeling and coring
3/4 cup or 170g caster sugar
Pinch salt

Note: This easy pineapple jam recipe can also be made with canned pineapple, as long as it is canned in its own juice, NOT in syrup. Drain the juice before processing the pineapple.

Method
Cut the pineapple into chunks and pile it into your food processor.

Pulse the pineapple in your food processor until it is cut into small pieces.  You don’t want it completely smooth so there should be small chunks. 

Cook the pineapple over a medium low heat in a small covered pot for about 30 minutes, stirring occasionally. It should look a bit dry towards the end.

Add in the sugar and the pinch of salt. The sugar will melt and the pineapple will look juicy again. Cook over a low heat until the jam is sticky and pretty dry again, stirring frequently.

 It will turn slightly darker as the sugar cooks but be careful not to let it burn.

Transfer the jam to a jar and allow to cool. Store in the refrigerator. It’s great on hot buttered toast, stirred into plain yogurt or baked in a bun.

Enjoy!

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