If you’re looking for a sweet, tropical spread that’s perfect for toast, desserts, or as a thoughtful homemade gift, pineapple jam is a must-try. In today’s kitchen session, we’re diving into Noreen’s pineapple jam—a beloved, award-winning recipe that’s been a family favorite for years. It's quick, delicious, and doesn't require fresh pineapple, making it a pantry-friendly canning project.
Why You’ll Love This Pineapple Jam Recipe
Noreen’s pineapple jam has won multiple State Fair awards, and it's easy to see why. With just a few ingredients and basic canning supplies, you can whip up a tropical jam that’s both vibrant and incredibly flavorful. Bonus: It makes your kitchen smell amazing while it’s cooking.
Ingredients You’ll Need
Two 20 oz cans of pineapple in 100% juice (not syrup)
Enough water to bring the total liquid to 6.5 cups
6 tablespoons of powdered pectin (equivalent to 2 boxed packets)
1 tablespoon of butter (helps reduce foaming)
6 cups of sugar
Sterilized jars, lids, and canner
✅ Pro tip: You can use larger jars for gifting or special treats, like this home canner did for her husband, who’s been eagerly awaiting another batch since early in her pregnancy!
Step-by-Step Instructions
1. Prepare the Liquid Base
Start by measuring the juice from your canned pineapple. You should have about 4.5 cups. Add water until you reach 6.5 cups total liquid. Pour it into your pot.
2. Add Pectin
Stir in 6 tablespoons of powdered pectin, spreading it evenly across the surface. Add a small punch if you're superstitious—it worked for her!
3. Boil the Mixture
Place the pot on the stove and bring it to a full boil. Add about 1 tablespoon of butter to help keep foaming at bay.
4. Add Sugar
Once the liquid reaches a boil you can't stir down, it's time to stir in 6 cups of sugar. Mix well and return the mixture to a boil.
🔥 Important: After adding sugar, boil for 1 minute (timed) at a hard boil to activate the pectin.
Canning the Pineapple Jam
5. Fill Your Jars
Once the jam is ready, use sterilized tools to fill jars, leaving ¼-inch headspace. Wipe rims with vinegar to ensure a good seal, place lids on, and tighten “fingertip tight.”
6. Water Bath Process
Place filled jars in a boiling water canner. Process for 5 minutes once the water returns to a rolling boil.
7. Cool and Store
Carefully remove the jars and place them on a towel to cool. Listen for the satisfying “pop” that means your jars have sealed! Let them cool completely before moving them to storage.
How Much Jam Does This Make?
This batch yielded eight half-pint jars (or the equivalent in larger jars). If you use standard jelly jars, you can expect about nine half-pints.
🥄 Pro tip: If you have a little extra that doesn't fill a jar, scoop it into a bowl and enjoy as a preview snack—perfect for kids or a quick PB&J!
Pineapple Jam Serving Ideas
Spread on bagels with cream cheese
Spoon over cheesecake or ice cream
Use as a filling for thumbprint cookies
Mix into yogurt or oatmeal
Final Thoughts
This homemade pineapple jam recipe is more than just a sweet treat—it's a labor of love, a family tradition, and a practical way to preserve fruit. Whether you're new to canning or a seasoned pro, this is a must-try recipe that delivers tropical sunshine in every bite.
If you’re looking for a sweet, tropical spread that’s perfect for toast, desserts, or as a thoughtful homemade gift, pineapple jam is a must-try. In today’s kitchen session, we’re diving into Noreen’s pineapple jam—a beloved, award-winning recipe that’s been a family favorite for years. It's quick, delicious, and doesn't require fresh pineapple, making it a pantry-friendly canning project.
Why You’ll Love This Pineapple Jam Recipe
Noreen’s pineapple jam has won multiple State Fair awards, and it's easy to see why. With just a few ingredients and basic canning supplies, you can whip up a tropical jam that’s both vibrant and incredibly flavorful. Bonus: It makes your kitchen smell amazing while it’s cooking.
Ingredients You’ll Need
Two 20 oz cans of pineapple in 100% juice (not syrup)
Enough water to bring the total liquid to 6.5 cups
6 tablespoons of powdered pectin (equivalent to 2 boxed packets)
1 tablespoon of butter (helps reduce foaming)
6 cups of sugar
Sterilized jars, lids, and canner
✅ Pro tip: You can use larger jars for gifting or special treats, like this home canner did for her husband, who’s been eagerly awaiting another batch since early in her pregnancy!
Step-by-Step Instructions
1. Prepare the Liquid Base
Start by measuring the juice from your canned pineapple. You should have about 4.5 cups. Add water until you reach 6.5 cups total liquid. Pour it into your pot.
2. Add Pectin
Stir in 6 tablespoons of powdered pectin, spreading it evenly across the surface. Add a small punch if you're superstitious—it worked for her!
3. Boil the Mixture
Place the pot on the stove and bring it to a full boil. Add about 1 tablespoon of butter to help keep foaming at bay.
4. Add Sugar
Once the liquid reaches a boil you can't stir down, it's time to stir in 6 cups of sugar. Mix well and return the mixture to a boil.
🔥 Important: After adding sugar, boil for 1 minute (timed) at a hard boil to activate the pectin.
Canning the Pineapple Jam
5. Fill Your Jars
Once the jam is ready, use sterilized tools to fill jars, leaving ¼-inch headspace. Wipe rims with vinegar to ensure a good seal, place lids on, and tighten “fingertip tight.”
6. Water Bath Process
Place filled jars in a boiling water canner. Process for 5 minutes once the water returns to a rolling boil.
7. Cool and Store
Carefully remove the jars and place them on a towel to cool. Listen for the satisfying “pop” that means your jars have sealed! Let them cool completely before moving them to storage.
How Much Jam Does This Make?
This batch yielded eight half-pint jars (or the equivalent in larger jars). If you use standard jelly jars, you can expect about nine half-pints.
🥄 Pro tip: If you have a little extra that doesn't fill a jar, scoop it into a bowl and enjoy as a preview snack—perfect for kids or a quick PB&J!
Pineapple Jam Serving Ideas
Spread on bagels with cream cheese
Spoon over cheesecake or ice cream
Use as a filling for thumbprint cookies
Mix into yogurt or oatmeal
Final Thoughts
This homemade pineapple jam recipe is more than just a sweet treat—it's a labor of love, a family tradition, and a practical way to preserve fruit. Whether you're new to canning or a seasoned pro, this is a must-try recipe that delivers tropical sunshine in every bite.
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