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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.


3 cups

Total time

55 minutes


  • 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)


  1. 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! 
  2. 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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