Pineapple Jam

Pineapple Jam

Pineapple Jam

Homemade pineapple jam – no preservatives or additives! ;)

Recipe behind the cut.

So I had two pineapples left over the other day which would soon begin to go bad. Since I don’t like eating pineapple as is, and don’t quote like the idea of pineapple pie, the only other option was to make a jam.

It turned out pretty well!

The recipe was one of the simplest ever, and I ended up with these two delicious bottles of jam.

On a side note, now I realise just how much additives (pectin and perhaps gelatin) and food colouring is added to the jams available commercially.

Pineapple Jam


  • 2 pineapples, diced
  • 1 lemon
  • 200g sugar (you can add or decrease this, depending on your sweet tooth)
  • 12o ml water


  1. Place the pineapple pieces and water in a non-stick vessel and cook on a low flame.
  2. Add the zest and juice of one lemon.
  3. Add one third of the sugar into the mix and stir until it is dissolved. Repeat until you have added all the sugar.
  4. Once the pieces of pineapple are fully cooked through, turn off the heat and let cool.
  5. Once cooled, finely process the pineapple chunks in your food processor until the pieces become fruit pulp. It should like it can be spread on a slice of bread, just like jam.
  6. Place this fruit pulp mixture on the heat again. Add a pinch of agar-agar (if you’re a vegetarian) or gelatin (if you are not) to 2 teaspoons of warm water to plump up the powder.
  7. Stir until the agar-agar/gelatin is dissolved completely.

Put the mixture into washed, sterilised jars, and your jam is ready!

You will need to refrigerate this jam, since there are no preservatives in it.

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