Pineapple Jam Recipe – Easy Homemade Indian Preserve with Lemon

Last Updated on 4 months by Neha Deshmukh

Pineapple Jam Recipe – Easy Homemade Indian Preserve with Lemon

Hey everyone! If you’re anything like me, you absolutely love the sweet, tangy burst of pineapple. And what’s better than enjoying that flavour in a delicious, homemade jam? I first made this pineapple jam years ago when we had a glut of pineapples from a friend’s garden, and it’s been a family favourite ever since. It’s surprisingly easy to make, and the taste is just unbeatable – so much brighter and fresher than anything you’ll find in a jar at the store! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This pineapple jam isn’t just delicious; it’s a little ray of sunshine in a jar! It’s perfect for spreading on warm toast, swirling into yogurt, or even using as a glaze for grilled meats (trust me on that one!). Plus, making your own jam is incredibly satisfying. You control the ingredients, the sweetness, and you get to enjoy a truly homemade treat. It’s a wonderful way to preserve the flavour of summer, and it makes a lovely gift too.

Ingredients

Here’s what you’ll need to whip up a batch of this golden goodness:

• 2 cups pineapple cubes (approximately 300g)
• ½ cup sugar (approximately 100g)
• 1 teaspoon lemon juice (approximately 5ml)

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make all the difference.

• Pineapple Selection & Ripeness: You want a pineapple that’s fragrant and slightly soft to the touch. A ripe pineapple will give you the best flavour and natural sweetness. Don’t worry about it being perfectly ripe though, as the cooking process will concentrate the flavours.
• Sugar Varieties for Jam Making: I usually use regular granulated sugar, but you can experiment! Caster sugar dissolves a little quicker, which is nice. We’ll talk about other sweeteners later on too.
• The Role of Lemon Juice in Preserves: Don’t skip the lemon juice! It not only adds a lovely tang but also helps with the setting process and acts as a natural preservative.

Step-By-Step Instructions

Alright, let’s get down to business! This is the fun part.

1. First, clean and peel your pineapple. Then, slice it into small cubes – about ½ inch is perfect.
2. Next, blend those pineapple cubes into a smooth puree. You can use a blender or a food processor. Don’t worry if it’s not completely smooth; a little texture is nice.
3. Pour the puree and sugar into a heavy-bottomed pan. This is important to prevent sticking and burning.
4. Now, simmer over low-medium heat, stirring occasionally. This is where patience comes in! It will take about 10-15 minutes.
5. Keep cooking until the mixture thickens to a jam-like consistency. You’ll know it’s ready when a spoonful placed on a cold plate wrinkles when you push it with your finger.
6. Let the jam cool completely. Then, stir in the lemon juice.
7. Finally, transfer the jam to a sterilized jar (more on that in a bit!) and refrigerate.

Expert Tips

A few little secrets to jam-making success!

• Achieving the Right Jam Consistency: The “wrinkle test” is your best friend! If it’s still too runny, cook for a few more minutes. Remember it will thicken as it cools.
• Sterilizing Jars for Safe Storage: This is super important to prevent spoilage. Wash your jars and lids in hot, soapy water, then sterilize them by boiling them for 10 minutes. Alternatively, you can run them through a hot dishwasher cycle.
• Preventing Crystallization in Your Jam: Stirring regularly during cooking helps prevent sugar crystals from forming. Also, avoid stirring once the jam has reached setting point.

Variations

Want to get creative? Here are a few ideas to spice things up!

• Vegan Pineapple Jam (Agar-Agar Option): For a vegan version, substitute the pectin naturally found in the pineapple with a pinch of agar-agar powder (about 1 teaspoon) dissolved in a little water and added during the simmering process.
• Spice Level Adjustment (Adding Ginger or Chili): My friend Priya loves adding a small piece of grated ginger or a pinch of chili flakes for a little kick! It’s delicious.
• Festival Adaptations (Christmas & Diwali Gifting): Package the jam in pretty jars and tie with ribbon for a lovely homemade gift. A little tag with a handwritten note makes it extra special.
• Using Different Sweeteners (Jaggery, Honey): Experiment with jaggery or honey instead of sugar for a different flavour profile. Keep in mind that these sweeteners may affect the setting time and consistency.

Serving Suggestions

Okay, so you’ve made the jam… now what?

• Spread it on toast, scones, or muffins.
• Swirl it into yogurt or oatmeal.
• Use it as a glaze for grilled chicken or pork.
• Serve it with cheese and crackers.
• Simply enjoy it straight from the spoon (no judgement here!).

Storage Instructions

Homemade jam is best enjoyed fresh, but it will keep in the refrigerator for up to 2 weeks. Make sure to use a clean spoon each time you dip into the jar! For longer storage, you can freeze the jam in airtight containers for up to 3 months.

FAQs

Got questions? I’ve got answers!

How long does homemade pineapple jam last?

In the fridge, it’s best within 2 weeks. Properly stored in the freezer, it can last up to 3 months.

Can I use canned pineapple for this recipe?

You can, but the flavour won’t be as vibrant. Fresh pineapple is definitely recommended. If you do use canned, make sure it’s packed in juice, not syrup, and drain it well.

What if my jam is too runny?

Cook it for a few more minutes, stirring constantly, until it reaches the desired consistency.

Can I add other fruits to this pineapple jam?

Absolutely! Mango, strawberries, or even a little bit of ginger would be lovely additions.

Is it necessary to sterilize the jars?

Yes, it’s crucial for preventing spoilage and ensuring your jam lasts. Don’t skip this step!