Sweet & Tangy Homemade Pineapple Jam from Frozen Pineapple
Sweet & Tangy Homemade Pineapple Jam from Frozen Pineapple
Delicious Pineapple Jam Recipe, Using Frozen Pineapple, Homemade Cafe Dessert
Introducing a simple recipe for sweet and tangy homemade pineapple jam, perfect for using up frozen pineapple! It’s wonderful spread on toast or bread, and elevates French toast to a new level. Plus, the leftover syrup can be used separately, making this a zero-waste recipe. Enjoy the taste of tropical sunshine in your own kitchen!
Ingredients- 800g frozen pineapple
- 250g granulated sugar (or caster sugar)
- 5 Tbsp lemon juice
- 1/2 tsp salt
Cooking Instructions
Step 1
First, prepare 800g of frozen pineapple. If possible, use it while still somewhat frozen rather than fully thawed, as this helps minimize moisture loss.
Step 2
Measure out 250g of granulated sugar (or caster sugar) to add sweetness. You can adjust the amount of sugar to your preference.
Step 3
Finely chop the frozen pineapple. It’s easier to chop if it hasn’t completely thawed. You can also use a blender or food processor for this step.
Step 4
Place the chopped pineapple and sugar into a pot. Cook over low heat, stirring occasionally, until the sugar dissolves and the pineapple begins to release its juices. Be sure to stir to prevent sticking.
Step 5
Once the pineapple has cooked down a bit, add 5 tablespoons of lemon juice. This adds a bright, tangy flavor and acts as a natural preservative. Continue to simmer.
Step 6
Using a spatula or a potato masher, gently mash the pineapple pieces. You can leave some chunks for texture or mash it completely smooth, depending on your preference.
Step 7
Finally, stir in 1/2 teaspoon of salt. The salt helps to balance the sweetness and enhance the overall flavor profile of the jam.
Step 8
Continue to cook over low heat for about 30 minutes, or until the jam thickens to your desired consistency. Once ready, turn off the heat. Carefully pour the hot jam into sterilized glass jars. Any clear liquid remaining in the pot can be strained and saved as ‘pineapple syrup’ for other uses.
Step 9
Because the pineapple was frozen, there were many ice crystals, resulting in quite a bit of liquid. This separation yielded a good amount of clear syrup, which is wonderful for drizzling on toast or adding to beverages.
Step 10
I served this homemade pineapple jam and the reserved pineapple syrup over French toast. The sweet and tangy pineapple flavor was absolutely delicious and brightened up the whole dish!
