You won’t believe just how quick and easy it is to make pineapple jam that is this good. And, it doesn’t use pectin. It is so fresh and and tasty and a perfect spread or topping.
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Pineapple jam is similar to orange marmalade, but with a pineapple flavor explosion. Serve it for breakfast on a toasted English muffin, on a slice of buttered toast or with a flaky croissant.
How to Tell a Pineapple Is Ripe
Did you know a pineapple does not continue to ripen once it has been harvested. They will get more golden, and more soft, but the sugars will not continue to develop after they are picked.
And, the color of the skin is not necessarily a sign that a pineapple is perfectly ripe. If the skin yields slightly when you press on it, that is a sign that it is a ready.
The best way to tell that a pineapple is ripe is to pick it up and smell it from the bottom. If it smells like sweet, fresh pineapple juice, it’s ripe. If it doesn’t smell of pineapple, it isn’t ripe. If it smells fermented, it’s over-ripe.
A ripe pineapple should be firm, not soft, and the leaves should look fresh, not dried out. The pineapple can be green, golden, or a mix, it doesn’t matter. What matters is the smell.
Pineapples should be eaten soon after they’re bought. If you need to store them longer, place in the refrigerator.
Preparing the pineapple for making pineapple jam
Before you get to the sweet and juicy flesh of the pineapple, you will need to do some cutting work. Luckily, it isn’t hard.
Begin by washing the pineapple. The textured surface can harbor dirt and bacterial and get onto the flesh when cutting. Run water over the pineapple and brush with a vegetable scrubber.
There are variations for cutting a pineapple and they are all similar. I find it easy to do it this way: Working on a cutting board, begin with the pineapple on its side. With a sharp knife, cut off the top green, spiky crown and about a half inch of the top of the pineapple.
Stand the pineapple upright on the cutting board and cut straight down through the center.
Cut the two halves in half again, giving you four parts.
Stand each section on its edge and slice down removing the core.
Is the pineapple core edible?
Yes! The core of the pineapple is not just safe to eat but is actually packed with nutrients such as vitamin C, minerals and enzymes. The cores contain high levels of bromelain, a proteolytic enzyme that has been shown to be an effective anti-inflammatory, muscle relaxant, and digestive aid.
The core is harder and more fibrous than and less sweet than the actual pineapple flesh but, yes, you can eat it raw.
I love these tips from Dole for using the pineapple core
- To soften the hard core of the pineapple and make it more digestible, simply boil it briefly in water. This will make it very easy to cut and purée. The purée prepared in this way, combined with some pineapple juice, enhances the taste of smoothies, soups or alcohol-free summer cocktails.
- Use the core as a topping for your morning breakfast muesli or when making up a cool fruit sorbet. Together with some pineapple slices, the puréed pineapple core is edible and makes a deliciously fruity dessert.
- Use the core as a flavor enhancer for salads by grating it raw over your leafy greens.
Removing the outer peel of the pineapple
Cut away the bottom edge of each section.
Using your sharp knife, carefully cut away the outer peel from the outside edge following the contours of the pineapple.
I usually cut one side and then cut the other side with the cuts meeting in the middle.
A note about the flesh of the pineapple near the outside peel
Wanting to remove the pineapple eyes can leave flesh still attached to the peel. But, did you know the outer edge of the pineapple has the sweetest flesh? So you might want to retain as much as you can. Maybe just scrape or nibble the sweetness from the peel 😉
Cut the pineapple into small chunks for making the jam. If you prefer a thinner jam consistency, cut the pineapple in very small pieces. Chunkier cuts will require longer cooking time and more texture to the finished jam. It’s up to you!
NOTE: Fresh cut pineapple can be stored in an airtight container for up to one week in the refrigerator.
The yield of cups from a pineapple varies but my average-sized pineapple yielded well over 5-cups. For this jam recipe, I used just 5 cups and used the additional for eating.
Cooking the pineapple
Place the cut pineapple chunks into a large skillet or pan and add the sugar. I used 1 1/2 cups with the 5 cups of pineapple. Adjust the amount of sugar to the level of sweetness you like best.
Stir together and place over medium-high heat.
Bring the mixture just to a boil. Then reduce the heat and simmer about 2o minutes, stirring occasionally.
I like the hint that cloves adds to the flavor of the jam but you can omit it if you want. Just 3 cloves is what I used. Crush the cloves with a mortar and pestle.
Add the crushed cloves and continue cooking gently until the jam is the desired consistency of your liking, about 5-10 minutes more.
Toward the end of the cooking time, I thought the chunks of pineapple were bigger than I preferred. So, I used a pastry cutter to mash them up a bit. Next time I will cut the pineapple smaller to start with.
Not wanting the jam to be runny, I placed a spoonful into a small dish and allowed to cool to test the consistency of the jam. I should had stopped the cooking then but simmered an additional 5 minutes. It wasn’t until the following day after being in the refrigerator overnight that I found the jam was thicker than I like. Delicious, but just a bit too thick.
My take away… both the size of the cut pineapple and the cooking time will determine the final consistency of the jam.
Spoon the pineapple jam into clean jars and allow to cool before sealing with lids. Store in the refrigerator.
Pineapple Jam Sundae Topping
Pineapple jam is and excellent addition when creating a delightful banana split sundae!
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Fresh Pineapple Jam
Yield: about 2.5 cups
INGREDIENTS
- 1 ripe pineapple, cut into small chunks
- 1 1/2 cups sugar
- 3 whole cloves (optional)
DIRECTIONS
Place the cut pineapple chunks into a large skillet or pan.
Add the sugar and stir to combine.
Bring mixture just to a boil. Reduce the heat and simmer about 20 minutes, stirring occasionally.
Add the crushed cloves and continue cooking gently until the jam is the desired consistency of your liking, about 5-10 minutes more.
Spoon the pineapple jam into clean jars and allow to cool before sealing with lids. Store in the refrigerator.
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I would love to try it! Fresh pineapples are ridiculously expensive around here.
Amalia
xo