Food & Cooking Recipes Pineapple Jam 3.1 (176) 10 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on October 25, 2022 Print Share Share Tweet Pin Email Yield: 2 cups Just three simple ingredients are needed for this pineapple jam that makes a delicious topper for toast, a tropical addition to a PB&J, or a savory sauce or glaze for roasted meats. Freshly grated pineapple is cooked with water until softened, then sugar and lime juice are added to the pot for sweetness and zest. It only takes about an hour for the mixture to thicken into a delicious jam that can be jarred and refrigerated for up to three months. Ingredients 1 pineapple 1 cup water 2 cups sugar Juice of 2 limes Directions Peel the pineapple and grate the flesh -- you should end up with about 2 cups. Put the pineapple and water in a small saucepan and cook over medium-low heat until the pineapple is soft, about 35 minutes. Add the sugar and lime juice and stir to combine. Cook until the mixture has thickened, about 45 to 60 minutes. Spoon the jam into a 16-ounce jar with a tight-fitting lid. Store it in the refrigerator for up to 3 months. Cook's Notes From the book Lucinda's Authentic Jamaican Kitchen by Lucinda Scala Quinn. Print