This 3 Ingredient homemade Pineapple Jam recipe is so easy to make in Instant pot pressure cooker and is healthy plus its Pectin free.
HOW LONG CAN I STORE PINEAPPLE JAM?
Pineapple jam will last about three to four weeks in the fridge if stored well in a sealed container.You can also freeze longer in small jars.
CAN I USE CANNED PINEAPPLE FOR THIS RECIPE?
Yes! You certainly can.Use 2 20oz Canned Pineapple with juice, adjust sugar and follow same steps.
HOW TO SERVE PINEAPPLE JAM
You can smear on your toasts, pancakes or crepes.
PINEAPPLE JAM INGREDIENTS
All you need for this recipe are 3 simple ingredients.
- Fresh Pineapple: I have used ripened organic pineapple.
- Choice of Sweetener: I am using granulated sugar in this recipe but you can also use maple syrup or honey, or any other sweetener.Use 1/3 cup of honey or maple syrup if you want to make sugar free pineapple jam
- Lime Juice: A squeeze of half fresh lemon juice.
HOW TO MAKE PINEAPPLE JAM IN INSTANT POT STEP BY STEP
Peel and dice a medium sized ripened pineapple.Use a pineapple that has started turning orange/brown for an intense pineapple flavor.
Add the pineapple ,sugar and freshly squeezed lime juice to the Instant Pot and stir well.
Close the lid.Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 8 minutes.
When the instant pot beeps, do a quick release.
Use a potato masher or immersion blender to puree the fruit until the desired consistency.
Bring the mixture to boil for about 8 minutes while stirring continuously until jam reaches required gel like consistency.The jam also will continue to thicken as it cools.
Once the jam has cooled to room temperature, transfer it to a jar.
Instant Pot Pineapple Jam without pectin is ready.
CHECKOUT INSTANT POT DESSERTS LIKE
Semiya Payasam (Vermicelli Kheer)
Badam/Almond Flour Halwa(Pudding)
PINEAPPLE JAM INSTANT POT RECIPE CARD
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Pineapple Jam Instant Pot
Ingredients
Measuring cup used 1 cup = 250 ml
- 1 medium ripened pineapple (about 4 cups)
- 1 cup sugar
- juice of 1 lime
Instructions
INSTANT POT METHOD:
- Peel and dice a medium sized ripened pineapple.Use a pineapple that has started turning orange/brown for an intense pineapple flavor.
- Add the pineapple ,sugar and freshly squeezed lime juice to the Instant Pot and stir well.
- Close the lid.Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 8 minutes
- When the instant pot beeps, do a quick release.
- Use a potato masher or immersion blender to puree the fruit until the desired consistency.
- Bring the mixture to boil for about 8 minutes while stirring continuously until jam reaches required gel like consistency.The jam also will continue to thicken as it cools.
- Once the jam has cooled to room temperature, transfer it to a jar.
STOVE TOP METHOD:
- In a saucepan over medium heat, Add the pineapple ,sugar and freshly squeezed lime juice and stir well until sugar is dissolved and bring it to boil.
- Then simmer for 20 minutes on medium low heat, stirring occasionally, until the jam is thickened.
- Use a potato masher or immersion blender to puree the fruit until the desired consistency.
- Bring the mixture to boil again about 2-3 minutes while stirring continuously until jam reaches required gel like consistency.The jam also will continue to thicken as it cools.
- Once the jam has cooled to room temperature, transfer it to a jar.
Notes
- You can make the jam chunky or smooth based on your preference.I kept little smooth as my daughter likes that way.
- You can reduce the sugar if the pineapple are naturally very sweet.Also you can add maple syrup or honey instead of sugar.
- You can also add lime zest or grated ginger for flavoring.
- You can make this jam with any berries of your choice like strawberry ,blueberries, raspberries ,blackberries or mixture of all.
- Make sure to choose ripe pineapple for this recipe.
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