Pineapple Jam

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.


  • 1 pineapple

  • 1 cup water

  • 2 cups sugar

  • Juice of 2 limes


  1. 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.

  2. 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.

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