This 3-ingredient homemade pineapple jam without pectin is incredibly easy to make in an Instant Pot pressure cooker. It takes less than 20 minutes and yields one jar of jam, perfect for storing in the refrigerator.
In a hurry at the grocery store, I unknowingly picked up an overripe pineapple. So, I decided to turn it into a delicious, easy, and kid-friendly Pineapple Jam using my Instant Pot—something I knew my daughter would absolutely love!
This jam is made without any preservatives or pectin. So the addition of lime juice is very important to prevent bacterial growth. Because we’re not canning the pineapple jam and just keeping it in the fridge, it is good for around 2-3 weeks – but honestly, it doesn't last more than 2-3 days at our home.
You can enjoy some jam on toast with a cup of coffee or top it on with yogurt, fruit sandwich, or crepes. If you are a pineapple lover like me, then I highly recommend trying my 5-minute pineapple dessert and pineapple salsa. Also, check my homemade strawberry chia jam recipe made in the Instant Pot.
Why should I make this Pineapple Jam at home?
Are you wondering if it's really worth making this jam at home? I can get it from a nearby store. But I would say it's totally worth your effort because of the following reasons:
- There are no added preservatives and no pectin added.
- You can make it healthy by controlling the amount of sugar you add to the jam and using organic pineapple.
- Most of the time, it's very cost-effective.
I regularly double and triple this pineapple jam recipe and share it with my friends, and they all love it. If you make my Pineapple Jam. Don't forget to comment on your feedback.
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, honey, or any other sweetener. Use ⅓ cup of honey or maple syrup if you want to make sugar-free pineapple jam. Adjust the sugar if the pineapple is too sweet.
- Lime Juice (natural pectin): A squeeze of one fresh lime or lemon.
How to Make Pineapple Jam in Instant Pot
Peel and dice 1 medium-sized ripened pineapple. Use a pineapple that has started turning orange/brown for an intense pineapple flavor.
Add 4 cups of diced pineapple, ¾ - 1 cup sugar, and freshly squeezed juice of 1 lime to the Instant Pot and stir well.
Close the lid. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the 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 the 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. Yields one 16-Ounces jar of jam. Instant Pot Pineapple Jam without pectin is ready.
Stovetop Pot Method
- In a saucepan over medium heat, add the pineapple, sugar, and freshly squeezed lime juice and stir well until the sugar is dissolved and bring it to a 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 for about 2-3 minutes while stirring continuously until jam reaches the 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.
How to Serve Pineapple Jam?
The pineapple jam recipe can be smeared on your bread toasts, pancakes, or crepes.
Variations & Tips
- You can make the jam chunky or smooth based on your preference. I kept it a little smoother as my daughter likes it that way.
- Pineapple jam will last for about two to three weeks in the fridge when stored in a sealed container. For more extended storage, you can freeze it in small jars for up to 2 months.
- You can reduce the sugar if the pineapple is naturally very sweet. Also, you can add maple syrup or honey instead of sugar.
- You can also add the lime zest or grated ginger for added flavor.
- You can make this jam with any berries of your choice, like strawberries, blueberries, raspberries, blackberries, or a mixture of all.
- Make sure to choose ripe pineapple for this recipe.
FAQs
Pineapple jam will last for up to 3 weeks in the refrigerator if stored well in a sealed container. You can also freeze longer in small jars. If frozen, just thaw in the refrigerator before using.
Yes! You certainly can. Use two 20 oz Canned Pineapples with juice, adjust sugar, and follow the same steps.
Check out Instant Pot Dessert Recipes
Instant Pot Pineapple Jam (No Pectin)
Equipment
Ingredients
- 1 medium ripened pineapple (about 4 cups)
- ¾ - 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 the 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 the 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. Yields one 16-Ounces jar of jam.
Stovetop Pot 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 a 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 for about 2-3 minutes while stirring continuously until jam reaches the 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 it a little smoother as my daughter likes it that way.
- You can reduce the sugar if the pineapple is naturally very sweet. Also, you can add maple syrup or honey instead of sugar.
- You can also add the lime zest or grated ginger for flavoring.
- You can make this jam with any berries of your choice like strawberries, blueberries, raspberries, blackberries, or a mixture of all.
- Make sure to choose ripe pineapple for this recipe.
Nutrition
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