Pineapple is one of the most diverse (and delicious) fruits out there.
However, it’s frustratingly hard to get in the middle of the summertime.
And that’s usually when you crave it most!
Once you learn how to can pineapple jam, you can enjoy the golden goodness all year long.
This shelf-stable recipe is quick and suitable for beginners.
How to Make & Can Pineapple Jam (Step-by-Step)
Whether you’re brand-new to canning or a seasoned professional, this recipe will work for you.
Equipment Needed
- Pineapple corer
- Sharp knife
- Stainless steel pan
- Saucepan
- Water canner
- 4 or 5 half-pint jars with lids & rings
- Lid lifter
- Jar lifter
- Canning funnel
- Ladle
Ingredients
- 4 cups prepared pineapple
- 2 ½ cups sugar
- 1 small lemon
- 1 cup water
Step 1: Choose Your Pineapple
You may be tempted by canned pineapple marked down for quick sale at the grocery store.
Unfortunately, you’ll need fresh pineapple for this and most other canning recipes.
As Kansas State University explains, there are no tested recipes involving food that’s already been canned. Additionally, nutrients may be lost when food is canned and then canned again.
Don’t take risks. Buy fresh, whole pineapple for this recipe. You’ll need at least one large pineapple (or two, if they’re really small).
A perfectly ripe pineapple is yellow (not green), smells sweet, and is a little soft when pressed.
Avoid canning any fruit that is so ripe that it tends to break apart or fall apart under your fingertips.
You’ll also need a lemon for this recipe. Choose a traditional version (not a hybrid, like a Meyer lemon).
You’ll leave the peel on for this recipe, so ensure your lemon has an undamaged, unbruised peel.

Step 2: Wash Your Produce
You’ll remove the stems and skins for this jam, but it’s wise to wash your fruit before you get started.
Dirt trapped in the skin of pineapple can slip into your jam and cause unpleasant flavors or textures.
Rinse your pineapple under warm water, ensuring you’ve pushed all of the rough edges under a steady stream of liquid.
Your lemon will slip into the recipe whole, so it must be very clean. Wash it under warm water and rinse carefully.
Step 3: Peel and Core Your Pineapple
I often avoid buying special tools, as my kitchen is really small and has little storage space. However, I swear by a good pineapple corer.
If you’re processing pineapples even once, a specialty tool will make this step so much easier.

Cut off the stem of your pineapple, and place the blade of the corer where the stem used to be.
Push down slowly while rotating the blade until you reach the bottom of the fruit. I like to tackle this step with the pineapple inside of a dish, so I can capture all of the fruit.
Pull out the slicer, and the meat will come along. Discard both the skin and the tough core of the pineapple inside the coring tool.

If you don’t have a coring tool, you can remove the skins and core of a pineapple with a very sharp knife. However, this will take longer and (potentially) mean you’ll lose some precious pineapple juice.
Step 4: Chop Your Fruit
Chop your pineapple into very small, fine chunks. You’ll need about 4 cups for a full batch of this jam recipe.
Cut off the ends of your small lemon and thinly slice the remainder. If you see seeds in your slices, pinch them out with your fingertips.
I like to cut my lemon slices into quarters, so they’ll fit inside my jars without extra pressing and pushing.
Remember not to peel your lemon. The white parts below the peel will provide the pectin that helps the jam to set up.

Step 5: Cook Your Jam
Place your prepared pineapple and lemon in a stainless steel pan, and add 1 cup of water and 2 ½ cups of sugar. Over medium heat, bring this mixture to a boil, stirring constantly.
Once your mixture is boiling, lower the heat to allow the jam to simmer. Set your timer for 15 minutes, and stir the jam regularly.

I like to scrape my spoon on the bottom of the pan when I stir. Jelly stuck to the bottom of the pan can scorch when it’s left in place.
A deep stir prevents that problem (and will save your jam from a burned taste).
Step 6: Prepare Your Jars
While your jam is cooking, you’re stuck in the kitchen. I use this time to get all of my jars and lids ready for processing.
You’ll need 4 or 5 half-pint jars for this recipe. If you’re reusing jars, examine them carefully for cracks and chips that could keep the lids from sticking.
Wash all of your approved jars in warm water.
Place your clean jars inside your canner and fill it with water. Put the lid on the canner and turn the heat on low.
Let your jars simmer in the warm water until you’re ready for them. This step will heat-test your jars so they’re less likely to break when they’re filled with yummy jam.
Place your lids in a saucepan over low heat. This step allows the adhesive to soften and stick to the jars during processing.
Step 7: Test Your Jam
The gel testing step is one of the most important parts of making any kind of jam, and it’s critical.
You can’t tell if a hot liquid will solidify in a jar by just looking at it. A test can mean the difference between canning something that becomes jam or canning something that’s more like syrup.
To conduct a gel test, place a clean and cool spoon inside your hot jam. Lift it from the liquid and hold it flat. A well-prepared jam will drip very slowly (if at all).

In general, it’s better to can things too early. You can always boil them down if they’re loose.
Step 8: Fill Your Jars
Use your jar lifter to pull your jars out of the simmering water. Place your canning funnel in your first jar, and spoon in jam.
Leave ¼ inch of space at the top for your jam to expand as it cooks.
Jam is a very liquid substance, so you shouldn’t have problems with trapped air as you fill your jars. I like to jiggle them a bit as I fill them, just in case.
Step 9: Apply Lids and Rings
Dampen a paper towel, and wipe down the tops of all of your jars. You’ll remove any sticky jam bits that could keep your lids from adhering as they should.
With your lid lifter, remove the lids from the saucepan and place them on the jars. Apply your rings, and screw them down until they’re finger-tight.
Step 10: Process Your Jars
Place all of your filled jars in the canner and ensure they’re covered with at least an inch of water.
Bring the water to a boil. Then, set your timer for 10 minutes. Put the lid on the canner and leave it there as the jars process.
Adjust for your elevation as needed.
Step 11: Cool Your Jars
After 10 minutes, turn off the heat and remove the lid from your canner. Leave the jars in place for 5 minutes as the contents stabilize.
Using your jar lifter, carefully remove your jars from the water bath. Keep them as upright as possible as you move them, and place them on a towel or wooden cutting board.

At this point, your jars may not be sealed, and that’s okay! Don’t panic. Leave them alone for 24 hours. Chances are, you’ll hear them pop and click as the lids adhere.
Step 12: Prepare Your Jars for Storage
When your jars are completely cool, remove the rings and inspect the lids. They should be slightly depressed, and they shouldn’t pop when you push on them.
If any lids didn’t stick, put the contents in the refrigerator. The jam is safe to eat within a day or two. If you can’t get to it that quickly, store it in the freezer instead.
Write the date and the contents on the top of properly sealed jars. Store them in a cool, dry, and dark space. I use my basement.
How Long Does Canned Pineapple Jam Last?
Freshly canned pineapple jam is both beautiful and high in nutrients. Unfortunately, it won’t stay that way. The longer your jars linger on the shelf, the more vitamins and flavor they lose.
As a result, the USDA says home canned food should be eaten within about a year. At that point, you’ll get the most out of your hard work.
Before you eat your pineapple jam, ensure that the lid of your chosen jar is tightly affixed. It should pop when you open it. The insides should be free of cloudiness, mold, or strange scents.
If a jar doesn’t seem right to you, throw it out.
Ideas for Using Canned Pineapple Jam
With this recipe, you’ll make plenty of pineapple jam. Here are some exceptional ways to use it.
- Tenderize meat by marinating it in pineapple jam.
- Thin jam with olive oil and use it as a salad dressing.
- Add pineapple jam to your next stir-fry.
- Fill squash with pineapple jam and bake it for a tasty main dish.
- Add pineapple jam to your next smoothie.
- Slather pineapple jam on toast or muffins for a sunshine-filled breakfast.
- Add pineapple jam to muffin batter and bake the goodness in.
- Mix pineapple jam with cream cheese for a sweet vegetable dip.
- Use pineapple jam as a glaze for ham or pork chops.
- Thin pineapple jam with water and use it to poach shrimp or other types of seafood.

Equipment
Ingredients
- 4 cups Prepared pineapple (chopped)
- 2 ½ cups Sugar
- 1 Small lemon (sliced thinly, peel on)
- 1 cup Water
Instructions
Choose and Prepare Pineapple
- Use fresh, whole pineapple for this recipe. Ensure it’s ripe but not overripe.
- Wash the pineapple and lemon thoroughly under warm water.
Peel and Core Pineapple
- Use a pineapple corer or a sharp knife to remove the skin and core of the pineapple.
- Chop the pineapple into very small chunks, yielding 4 cups of prepared fruit.
- Thinly slice the lemon (peel on) and remove seeds. Cut slices into quarters.
- Cook the Jam
- Combine the chopped pineapple, lemon slices, water, and sugar in a stainless steel pan.
- Bring to a boil over medium heat, stirring constantly.
- Reduce heat and simmer for 15 minutes, stirring regularly to prevent sticking or burning.
Prepare Jars and Lids
- Wash jars in warm, soapy water and inspect for cracks or chips.
- Place clean jars in the water canner and fill with water. Bring to a simmer to heat-test jars.
- Place lids in a saucepan with water over low heat to soften the adhesive.
Test the Gel
- To test if the jam is ready, dip a clean, cool spoon into the mixture. Hold it flat and check for slow dripping or minimal movement.
- If the jam is too runny, continue simmering and retest.
Fill the Jars
- Use a jar lifter to remove jars from the canner. Place a funnel over each jar and ladle in jam, leaving ¼ inch of headspace.
- Wipe jar rims with a damp paper towel to remove any residue.
Seal and Process
- Place lids on jars using a lid lifter and screw on rings until fingertip-tight.
- Place jars in the canner, ensuring they’re covered with at least 1 inch of water.
- Bring water to a boil and process jars for 10 minutes. Adjust for altitude as needed.
Cool and Store
- Turn off heat, remove the lid from the canner, and let jars sit for 5 minutes.
- Use a jar lifter to remove jars and place them on a towel or wooden board to cool for 24 hours.
- Inspect lids for proper seals: the center should be depressed and not flex when pressed.
- Label sealed jars with the date and contents, and store in a cool, dry, and dark place for up to 1 year.
Notes
- Fresh Pineapple Only: Canned pineapple is not safe for this recipe due to lack of tested guidelines.
- Lemon Peel: Retaining the lemon peel provides natural pectin to help the jam set.
- Gel Test: If unsure about the jam’s consistency, err on the side of undercooking. It can always be reheated and thickened later.
- Altitude Adjustment: Increase processing time by 1–3 minutes depending on your elevation.
