Two Pineapple Jam Recipes: Low Sugar and Strawberry Pineapple

We will never grow pineapples on the farm, that is a given. I do love them though and whenever I find them at a good price I pick one or two up to enjoy for dessert. I am also a fan of using pineapple in cooking, whether as a base for for glazed shrimp or as the main component of pineapple jam recipes like these.

When I went looking for a recipe to make pineapple jam I couldn’t find one so I just winged it using the measurements for other jams in the packet from the low sugar pectin. I don’t have photos of the actual jam making as I just got so involved in the process but jam making is jam making.

Table of Contents

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Pineapple Jam

makes 6 half pints

6 cups finely chopped fresh pineapple
4 cups granulated sugar
1 tsp butter
pinch of salt
1 box low sugar pectin

Variation for Strawberry Pineapple Jam

4 cups finely chopped fresh pineapple
2 cups finely chopped fresh strawberry
4 cups granulated sugar
1 tsp butter
pinch of salt
1 box low sugar pectin

Prepare canner and 6 half pint jars for canning.
Mix 1/4 cup of the sugar with the pectin and set aside. Have the rest of the sugar in a bowl ready to use.
Add the pineapple (or pineapple and strawberries) to a heavy bottomed 6 quart pot over med-high heat.
Add the sugar/pectin mixture and stir in thoroughly. Bring this mixture to a rolling boil.
Add the tsp of butter, the pinch of salt and the remaining sugar and return to a rolling boil. Boil hard for one minute and remove from heat.
Skim off any scum that has formed on the top and quickly ladle the jam into the prepared jars. Use a plastic or silicone utensil to settle the jam and remove and air bubbles. Add more jam if necessary. Leave 1/2″ of headspace and seal.
Place in a water bath canner and process for 20 minutes if under 3,000 feet 25 minutes if over 3,000 ft.
Always check your canner’s instructions before using it.
Turn off the heat and let the jars sit in the water for 5 minutes then remove them.
Let the jars sit for 24 hours to set before storing.

How were the Pineapple Jam Recipes?

I love both of them to be honest. Neither one is over sweet which is just fine by me. I really do prefer using the low sugar pectin any time I make jam. I enjoyed some of the Pineapple Strawberry Jam on one of my homemade bagels with a little bit of cream cheese.

It was a wonderful way to enjoy brunch. Both fruit flavors come through making this a very enjoyable jam. I have also shared a recipe on the blog for a NO Sugar Strawberry Pineapple Jam if that is something that might pique your interest. That recipe is from the cookbook, Artisanal Preserves.

I do enjoy canning different jams here on the farm and these pineapple jam recipes are nice additions to my pantry.

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