Pineapple jam recipe – with fruit pieces

Dieser Beitrag ist auch verfügbar auf: Deutsch

This homemade jam with pineapple contains whole fruit pieces and tastes like summer. It is an exotic treat on the breakfast table and in desserts. You can also give it as a gift to your loved ones. You can find a detailed pineapple jam recipe with the exact quantities and step-by-step instructions below.

With fruit pieces or finely

My pineapple jam contains whole fruit pieces, just like the quince jam, the lemon marmalade or the pear jam. I cut the pineapple flesh into cubes and boiled it down like this.

You can also give the jam a fine consistency, like the apple jam or the apricot jam. To do this, first puree the pineapple cubes with a hand blender or in a blender. Then add the fruit puree to the saucepan together with the sugar and agar powder.

Refining pineapple jam

You can refine your pineapple jam for a special flavor note. For example, add some ground vanilla bean or vanilla pulp, just like to the rhubarb jam. Cinnamon makes it heavenly aromatic and spicy sweet. You can also spice up the pineapple jam with rum, just like the quince and apple jam.

Alternatives for agar

I have used pure agar powder with gel strength 900 as a gelling agent in my pineapple jam recipe, just like for my gummy bears without gelatin, the mango jam or the orange marmalade. Depending on the gelling power of your agar, you will need to adjust the amount in the recipe accordingly.

Optionally, you can make the pineapple jam with pectin, just like the strawberry jam or the cornelian cherry jam. In this case, replace the agar powder in my recipe below with about 12 grams of pure apple pectin without additives.

You can also make your own pineapple jam with preserving sugar. For 600 grams of pulp, use 200 grams of preserving sugar 3:1. Simply leave out the agar powder.

This jam with pineapple is

• fruity,
• sweet sour,
• tropical,
• incredibly delicious,
• with fruit pieces,
• colorful,
• aromatic,
• summery,
• vegan,
• with three times as much fruit as sugar,
• with agar and regular sugar,
• also possible with apple pectin or with preserving sugar 3:1,
• easy and quick to make,
• perfect for breakfast, desserts and pastries,
• ideal for giving as a gift, in addition to the orange syrup and the sloe liqueur.

How to make pineapple jam: tips and tricks

• Use fresh, ripe pineapple for the jam.
• If your agar has a gel strength lower than 900, you will need more of it for the recipe.
• You can replace 1 gram of agar powder with around 12 grams of apple pectin. You can also use 200 grams of preserving sugar 3:1 instead of sugar and agar powder together. Read more about this in the article above.
• Depending on the desired consistency of your jam, you can adjust the amount of the respective gelling agent. Follow the instructions on the packet. The amount of gelling agent also depends on its gel strength.
• If you like your pineapple jam more sour, add a little lemon or lime juice.
• You can refine the pineapple jam with various sweet spices, such as vanilla and cinnamon, or with rum.
• Store the homemade jam in sealed glass jars in a cool, dark place. Once opened, you should keep the jam jar in the fridge.

Did you make the pineapple jam yourself using this recipe? I look forward to your results, your star rating and your comment below on how you liked it.

Also try these recipes for homemade jam:

• Raspberry jam recipe – the fruity classic
• Mandarin jam with cinnamon and walnuts
• Sour cherry jam recipe: with 3 ingredient

If you are using Pinterest, you can pin the following picture: