Pineapple jam

Pineapple jam


36 people made this

About this recipe: Tasty tangy jam, excellent with toasted coconut bread.

SloeWolf Hertfordshire, England, UK

Serves: 20 

  • 1 pineapple
  • 250ml water
  • 400g jam sugar
  • juice of 2 limes

Prep:10min  ›  Cook:2hr  ›  Ready in:2hr10min 

  1. Grate the flesh of the pineapple (you should have about 450g). Put into a pan with water and cook for about half an hour till soft.
  2. Add sugar and lime juice cook until thick, about 45 to 60 minutes.
  3. Spoon into sterilised jars and keep in fridge

How to sterilise jars

Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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Reviews (6)


I thought this was a lovely recipe. Very easy to make & tasty too. I have uploaded my picture so you can see. The only thing that I would change is the amount of sugar as I found the jam to be rather sweet. - 18 Oct 2009


- 25 Feb 2012


thanks for recipe. Tweaked it, in the method - weighed pineapple flesh which came to 1lb 6oz and used equal amount of sugar. Boiled pineapple for 1/2 hour first as suggested, but as I used jam sugar with pectin in, after adding sugar and stirring on low heat till dissolved, did a rapid boil for only 10 mins and it was set. (used the method of putting a teaspoonful of jam on a cold plate in the fridge for a few minutes to test if the jam was set enough). Lovely flavour, a bit tangy which was lovely probably my pineapple was a bit underripe still. Will def do again. I got one and a half jars. - 01 Feb 2015

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