How to Make Pineapple Jam from Fresh Pineapple Scraps

If you've recently canned fresh pineapple and are wondering what to do with the leftover scraps, don't toss them—turn them into a vibrant and delicious pineapple jam! In this recipe, Kitty shows how to make pineapple jam using the scooped-out remains of previously canned pineapples. This method reduces waste and delivers a sweet, tropical preserve that’s perfect for gifting or enjoying year-round.

Why Pineapple Jam?
Pineapple is more than just sweet and juicy—it’s a symbol of hospitality. That makes pineapple jam a thoughtful homemade gift for housewarmings, holidays, or just because. It's also quick and easy to make, especially if you're using canned crushed pineapple as a shortcut.

But if you're using fresh fruit like Kitty did, you'll be surprised at how much pineapple pulp you can recover even after canning the main flesh.

Ingredients
4 ½ cups of crushed pineapple pulp (fresh or canned)

1 box of pectin (powdered or liquid)

5 ½ cups of sugar

Equipment
Melon baller or spoon (for scooping pulp)

Large saucepan (6-8 quarts recommended)

Canning jars (half-pint size)

Canning tools (ladle, funnel, jar lifter, etc.)

Step-by-Step Instructions
1. Collect Pineapple Pulp
Kitty starts by scooping out the remaining flesh from previously canned pineapples. Using a melon baller helps get into the crevices without picking up too much peel. Surprisingly, even after canning, she was able to gather over 9 cups of pulp from eight pineapple shells—enough for two batches of jam.

💡 Tip: If you don’t have fresh

pineapple, you can substitute with canned crushed pineapple. Just drain it slightly and proceed with the same measurements.

2. Prepare the Jam Mixture
Measure 4 ½ cups of pineapple pulp into a large saucepan. Make sure your pot is big enough—pineapple jam foams up during cooking. Stir in one package of pectin and bring the mixture to a full rolling boil (a boil that doesn’t stop when stirred).

3. Add Sugar and Boil
Once boiling, add 5 ½ cups of sugar all at once. Stir continuously and bring the mixture back to a rolling boil. Boil for exactly one minute, stirring constantly to avoid scorching.

4. Skim Foam and Jar
Remove the pan from heat and skim off any foam. This will help your jars look clean and professional. Fill sterilized half-pint jars with the hot jam, leaving the proper headspace.

5. Process the Jars
Process the jars in a boiling water canner according to your elevation and local guidelines. Or, refrigerate one jar for immediate use like Kitty did!