I am so excited to share a brand new recipe for a homemade pineapple jam recipe prepared with the Instant Pot! I have also included the stovetop procedure if you do not have an electric pressure cooker...yet.
If you have not bought one yet, perhaps this recipe for Pineapple Jam with no artificial preservatives or colors will make your decision easier 🙂
Made with only 4 ingredients, this is the jam or jelly you should be using instead of the store-bought kind and get closer to a nutritious option. After all, how many store-bought varieties can claim not to have any refined sugar? Apart from the taste, the consistency that you would get from this homemade version is better as it spreads easier.
Ever since I prepared this, it has been an instant hit in my household...certified by my kids! They love it on their PB&J sandwiches too. So now I don’t feel guilty for copping out with a PB&J sandwich for their lunch bag.
How to prepare in Instant Pot
Why I chose to prepare this recipe with the Instant Pot is because it makes less mess and shortens the cooking time. You would first start with peeling the pineapple, removing the core, and cutting it into cubes. Depending on how sweet the pineapple is, you could also add an orange to the mix.
Just be sure to remove all seeds before you add one. Once you have the fruit mix ready, it is just a matter of cooking them under pressure for 10 minutes and adding agave or maple syrup sweetener.
For more details, check the recipe box below.
How to make pineapple jam thicker?
If you are having trouble with the thickness of the jam, you could use these steps to make it thicker...
- Add some Chia seeds at the end.
- Add a little bit of cornstarch and water as you stir the jam.
- Cook it on a medium flame for a long time until you get the consistency you are looking for.
Storing in a clean dry jar and refrigerating the Jam will make it last up to 3 months! Beyond that timeframe, the jam starts to lose its freshness. But 3 months is long enough to go through a jar of this recipe 🙂
Why lemon juice in a jam recipe
I added a hint of lemon juice to this recipe and there is a specific reason for that. Lemon or lime provides pectin that contributes to the thickness of the Jam. It also prevents the growth of bacteria in the jam and makes it safe for canning too.
What is pineapple jam good for
Apart from the popular uses in toast and sandwiches, Pineapple jam also goes well with Roti, Roti rolls, and topping on upside-down cakes. Look for similar recipes in my blog such as Mixed fruit jam and Tomato jam for more creative options to use your new homemade concoction.
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Pineapple Jam Recipe
Check above for step-by-step pictures (most of my recipes include pictures)
- 3 cups pineapple chunks or use canned pineapple
- 1 orange - optional
- 1 lime
- 6-8 tablespoon agave syrup or maple syrup
- Put Pineapple chunks, Orange, and Agave syrup inside the inner pot.
- Squeeze the juice out of the one lime into the inner pot.
- Close the lid and turn the valve to the Sealing position. Press the "Pressure Cook" or "Manual" button and set the time for 10 minutes on High pressure.
- When the Instant Pot is done the cooking, use the quick release (QR) option and mash the mix to remove all the chunks. You could use a blender for this too.
- Press the ‘Saute’ button on the Instant Pot and set the time to 20 minutes. At this stage, add more agave syrup if required.
- Let the pineapple jam cook, stirring frequently until you get the right thickness.
- Blend the pineapple and orange in a food processor and pour them onto a small saucepan.
- Cook over medium-low heat for about 30 minutes.
- Add the agave syrup and lime juice and stir well to combine.
- Cook until the mixture has thickened, about 45 to 60 minutes. Be sure to use a lid to avoid splatters.
- If you are using canned pineapple, be sure not to add the extra water from the can.
- I added a hint of lemon juice to this recipe and there is a specific reason for that. Lemon or lime provides pectin that contributes to the thickness of the Jam. It also prevents the growth of bacteria in the jam and makes it safe for canning too.
YOUR OWN NOTES
Nutritional information is an estimation only.
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