Pineapple Jam

Pineapple Jam


  • 1 Ripe Sweet Pineapple
  • 2/3 Cup Pineapple Juice
  • 1/3 Cup Pineapple Balsamic Vinegar
  • 1 Cup Sugar
  • Zest and Juice of 2 Limes


  • Slice the outer peeling of the pineapple, slice, remove the core and chop to small pieces. Makes about 2 to 2-1/2 Cups of pineapple chunks.
  • In a medium Saucepan, add the pineapple, balsamic, and juice and cook over medium-low heat until the pineapple is soft, about 45 minutes
  • Add the sugar and lime juice and zest and stir to combine
  • Cook until the mixture has thickened, about an hour and a half, stirring occasionally
  • Transfer to a food processor and pulse a couple of times to get a smoother yet still chunky consistency. If still too thin, return to saucepan and simmer until the jam is thin enough.
  • Spoon the jam into sterilized jars. Wipe the rims, tighten with bands.
  • Store in the refrigerator and use within 30 days
  • Serve chilled on toast and ENJOY!
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