Pineapple jam

  • 1 hr 30 mins cooking
  • Makes 1 Litre
  • Print


Pineapple jam
  • 1 bunch pineapple (2kg), peeled, cored, chopped coarsely
  • 1.25 litre (5 cups) water
  • 2/3 cup (160ml) fresh lemon juice
  • 1.3 kilogram (6 cups) sugar


Pineapple jam
  • 1
    Combine pineapple, the water and juice in large saucepan; bring to a boil. Reduce heat; simmer, covered, about 1 hour or until pineapple is soft.
  • 2
    Stir in sugar; stir over heat, without boiling, until sugar dissolves. Boil, uncovered, without stirring, about 30 minutes or until jam jells when tested.
  • 3
    Pour hot jam into hot sterilised jars; seal while hot.

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