Homemade Pineapple Jam from scratch in under an hour. Spread it on toast or peanut butter and jelly sandwiches, or make my delicious Pineapple Pork Chops.
1 pineapple (, peeled, cored, and chopped into ~1-2 inch pieces)
1 cup water
1½ cups sugar (, to taste)
1 tablespoon lemon juice ((from 1/2 lemon))
optional: cinnamon (, to taste)
In a large blender or food processor, pulse the chopped pineapple until it is roughly shredded. You might need to do this in 2-3 batches. Be careful not to turn it into a smoothie!
Combine the pulsed pineapple and the rest of the ingredients in a small/medium saucepan and heat on low until all the sugar melts (start with 1.5 cups sugar, you can always add more later). Bring to a boil, stir, then lower the heat and let simmer for 40-50 minutes, or until it reaches a nice jam consistency. Remove from heat. Add more sugar and/or cinnamon if you wish.Allow to cool and store in the fridge in a covered jar for up to 3 months.
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