📝 About This Recipe
Transport your taste buds to a tropical paradise with this vibrant, golden pineapple jam. This recipe balances the natural acidity of sun-ripened pineapples with a hint of warm vanilla and bright lime, creating a spread that is far superior to any store-bought version. Slow-simmered to achieve a luscious, jammy consistency, it captures the essence of summer in a jar.
🥗 Ingredients
The Fruit Base
- 6 cups Fresh Pineapple (finely chopped or pulsed in a food processor; approximately 2 large pineapples)
- 3 cups Granulated White Sugar (adjust slightly based on the sweetness of the fruit)
- 1/4 cup Fresh Lime Juice (acts as a natural preservative and balances sweetness)
- 1 tablespoon Lime Zest (finely grated)
Aromatics & Enhancers
- 1 whole Vanilla Bean (split lengthwise and seeds scraped)
- 1 teaspoon Fresh Ginger (peeled and finely grated for a subtle warmth)
- 1/4 teaspoon Sea Salt (to brighten the flavors)
- 2 tablespoons Pectin (Optional) (only if you prefer a very firm set; pineapple is naturally high in pectin)
For Processing
- 1/2 cup Water (to help dissolve sugar initially)
- 1/2 teaspoon Unsalted Butter (optional; helps reduce foaming during boiling)
👨🍳 Instructions
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1
Prepare your canning equipment by sterilizing four half-pint jars and their lids in boiling water for at least 10 minutes. Keep them warm until ready to fill.
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2
Peel, core, and finely chop the fresh pineapples. For a smoother texture, pulse half of the fruit in a food processor, leaving the rest chopped for a rustic feel.
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3
In a large, heavy-bottomed stainless steel pot, combine the chopped pineapple, sugar, lime juice, lime zest, and water.
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4
Using the tip of a paring knife, scrape the seeds from the vanilla bean and add both the seeds and the empty pod to the pot.
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5
Stir in the grated ginger and sea salt. If using butter to prevent foaming, add it now.
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6
Place the pot over medium-low heat and stir constantly until the sugar has completely dissolved and the mixture begins to release its juices.
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7
Increase the heat to medium-high and bring the mixture to a rolling boil. Stir frequently to prevent the bottom from scorching.
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8
Reduce the heat to medium and simmer. Continue to cook for 35-45 minutes, stirring occasionally. The pineapple will turn translucent and the syrup will thicken.
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9
Test for the 'set' by placing a small spoonful of jam on a chilled plate. Wait 30 seconds and push it with your finger; if it wrinkles, it is ready.
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10
Once the desired consistency is reached, remove the pot from the heat and carefully fish out the vanilla bean pod.
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11
Skim off any remaining foam from the surface with a metal spoon for a crystal-clear appearance.
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12
Ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace at the top.
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13
Wipe the rims of the jars with a clean, damp cloth to ensure a perfect seal. Screw on the lids until fingertip tight.
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14
Process the jars in a boiling water bath for 10 minutes. Remove and let them cool undisturbed for 24 hours.
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15
Check the seals; the lids should not pop back when pressed. Label your jars and store in a cool, dark place.
💡 Chef's Tips
Always use the ripest pineapples available; if they smell fragrant at the base, they are perfect for jam. Avoid using aluminum pots as the acid in the pineapple can react with the metal and affect the flavor. If you prefer a spicy kick, add a pinch of red chili flakes or a finely minced habanero during the simmering process. Don't rush the thickening process; slow evaporation creates a deeper, caramelized flavor profile. If the jam is too thick once cooled, you can gently reheat it with a splash of apple juice or water to thin it out.
🍽️ Serving Suggestions
Slather generously over warm, buttery sourdough toast or freshly baked scones. Swirl into plain Greek yogurt or overnight oats for a tropical breakfast treat. Use as a glaze for grilled pork tenderloin or roasted chicken for a sweet and savory finish. Pair with a sharp white cheddar or creamy brie on a charcuterie board. Serve as a topping for vanilla bean panna cotta or coconut ice cream.