Pineapple Jam

Name: Pineapple Jam
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 16 servings
Cuisine: Australian
Ingredients: 1000 g ripe queensland pineapple; 120 g granny smith apple; 750 g white granulated sugar; 60 ml Fresh lemon juice; 30 ml fresh lime juice; 1 tsp lemon zest; 10 g Fresh ginger; 125 ml Water; 1 g Fine sea salt

A golden, sweet and tangy tropical preserve made from ripe Queensland pineapples, brightened with fresh citrus and a hint of warm ginger.

🇦🇺Australia· Queensland

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 16
Difficulty: Medium
Calories: 195 kcal

Ingredients

0 of 9 gathered

Servings

1000 g ripe queensland pineapple — peeled, cored, and finely chopped (approx. 1 large pineapple)
120 g granny smith apple — peeled, cored, and finely grated for natural pectin
750 g white granulated sugar — standard white sugar works best for clarity
60 ml Fresh lemon juice — strained
30 ml fresh lime juice — adds bright tropical acidity
1 tsp lemon zest — finely grated
10 g Fresh ginger — peeled and finely grated
125 ml Water — filtered water
1 g Fine sea salt — small pinch to balance sweetness

Equipment

•heavy-based saucepan or preserving pan
•wooden spoon
•sterilised glass jars with lids
•small ceramic saucer
•ladle and canning funnel

Nutrition

Per serving, approximate

Calories: 195 kcal
fat: 0.1 g
carbs: 50 g
fibre: 1.2 g
protein: 0.4 g
calories: 195 kcal

Instructions

1
Place two small ceramic saucers into the freezer to chill for testing the jam setting point later.
2
Place the chopped pineapple, grated apple, and water into a large heavy-based saucepan over medium heat.
3
Bring the fruit mixture to a simmer and cook for 12 minutes until softened.
4
Add the white sugar, lemon juice, lime juice, lemon zest, grated ginger, and salt to the pan.
5
Stir constantly over low heat until all sugar crystals have completely dissolved.
6
Increase the heat to medium-high and bring the mixture to a rapid, rolling boil.
7
Boil vigorously for 15 to 20 minutes, stirring occasionally to prevent the fruit from catching.
8
Spoon a little hot jam onto a frozen saucer and wait one minute.
9
Push the edge of the jam gently with your finger; if the surface wrinkles, setting point is reached.
10
Remove the pan from the heat and let it rest for 5 minutes to settle the fruit evenly.
11
Ladle the hot jam carefully into warm sterilised jars, leaving a 1 cm gap at the top, and seal.
12
Leave the jars undisturbed on a wooden board until completely cold.

Chef's tips

Pineapples are naturally low in pectin, so the grated green apple is essential for achieving a reliable set without commercial gelatine. If you prefer a smoother jam, pulse half of the cooked pineapple with a stick blender before adding the sugar. Always use a wide, heavy-bottomed pan to allow steam to evaporate quickly during the rolling boil.

Ingredient substitutions

Granny Smith apple → 1 tablespoon commercial jam-setting pectin powder mixed with the sugar
fresh lime juice → an equal quantity of extra fresh lemon juice

Storage

Store sealed, sterilised jars in a cool, dark pantry for up to twelve months, and refrigerate after opening for up to six weeks.

Reheating

Serve at room temperature or gently warm a portion in a small dish over hot water if desired.

Common mistakes to avoid

•Using an unripe or under-flavoured pineapple, which lacks sweetness and aroma
•Boiling the jam before all the sugar crystals have completely dissolved
•Overcooking until the sugars caramelise into a dark, sticky toffee

Serving suggestions

Spread generously over warm scones with a dollop of thick double creamDolloped onto toasted sourdough with salted butter for breakfastSpoon over vanilla ice cream or warm rice pudding as a tropical dessert