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+ servings
A jar of Jam and Pineapple
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5 from 4 votes

Pineapple Jam Recipe

Pineapple Jam is 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.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Condiment
Cuisine: American
Diet: Vegan
Allergen: Dairy free, Gluten free
Difficulty: Easy
Servings: 1 Jar
Calories: 672kcal



  • 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.

Stovetop procedure

  • 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.


Calories: 672kcal | Carbohydrates: 22g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 305mg | Fiber: 5g | Sugar: 13g | Vitamin A: 295IU | Vitamin C: 89.2mg | Calcium: 75mg | Iron: 0.4mg