Looking for How to Easily Make Pineapple Jam! EASY, illustrated step-by-step instructions! in 2023? Scroll down this page and follow the links. And if you bring home some fruit or vegetables and want to can, freeze, make jam, salsa or pickles, see this page for simple, reliable, illustrated canning, freezing or preserving directions. There are plenty of other related resources, click on the resources dropdown above. If you are having a hard time finding canning lids, I've used these, and they're a great price & ship in 2 days.
Click here for a PDF print version
Making and canning your own pineapple is also quite easy. Here's how to do it, in easy steps and completely illustrated. If your looking for a jam recipe and directions, click here! We also have directions to make applesauce, apple butter, pickles and others!
This example shows you how to make home-canned pineapple, using methods tested by the USDA and Ball. The yield from this recipe is about 4 or 5 eight-ounce jars.
Wash the pineapple in cold water. Core and remove eyes and tough fiber. Slice or cube (3/4 inch or 3 cm cubes).
The dishwasher is fine for the jars; especially if it has a "sanitize" cycle; you don't really have to sanitize the jars - the boiling water bath sanitizes everything, jar, lid, contents and all; but you DO want to get the jars as clean as you can first. I get the dishwasher going while I'm preparing everything else, so the jars are clean and hot (and less likely to crack when you put boiling hot fruit in them) by the time I'm ready to fill the jars.
Lids: Put the lids into a pan of hot water for at least several minutes; to soften up the gummed surface and clean the lids.
Need lids, rings and replacement jars?
Pineapple may be packed in water, apple juice, white grape juice, or in very light, light, or medium syrup. It's up to you which to use. Sugar is added to improve flavor, help stabilize color, and retain the shape of the fruit. It is not added as a preservative. Sugar solution is much less expensive (unless you have a supply of cheap grape juice), so I usually use a light solution to keep sugar (and the added calories) to a minimum.
|Light||2 cups||6 cups||7 cups|
|Medium||3 cups||6 cups||6 1/2 cups|
|Heavy||4 cups||6 cups||7 cups|
To prepare syrup, while heating water, add sugar slowly, stirring constantly to dissolve. Bring to a gentle boil and keep it simmering. After preparing the liquid syrup, keep it hot (but not boiling).
Hot packing is recommended for all fruits because it is a bit safer and makes fruit easier to pack in jars. Hot packed pineapples are also less likely to float than pineapples canned by the raw-pack method. Hot packing also helps top reduce air entrapment (bubbles) as the cell structure of pineapples tends to retain air; which is released during the heating prior to the jars being filled. Hot packing also tends to produce brighter colors.
Just put the cut pineapple into the barely boiling syrup solution for 10 minutes. ]
(If you still want to use the "cold pack" or "raw pack" method, just skip this step!)
Pack the pineapples into sanitized jars (leaving 1/2 to 1 inch space at the top) and cover with boiling sugar syrup leaving 1/2 inch head space. (if you don't cook or heat the pineapples first, this is called "cold packing"). Run a rubber spatula or table knife gently between pineapples and jar to release trapped air bubbles. To do this more effectively, tilt the jar slightly while running the tool between the fruit and the edge of the jar and also pressing inward against the fruit a few times.
After packing the pineapples in the jar, pour the syrup solution up to 1/2 inch (1 cm) from the top. the fruit should be covered completely. If you have problems with fruit darkening (turning brown) later, then sprinkle 1/2 teaspoon of FruitFresh or ascorbic acid into the top of the jar before you seal it.
Wipe rim and screw threads with a clean damp cloth. Add lid, screw band
and tighten firmly and evenly. Do not over tighten.
fruits often will float if the sugar syrup is too heavy, if jars are
packed too loosely or if air remains in the tissues of the fruit after
processing. To avoid this use a light or medium sugar syrup, make sure
fruit is firm and ripe and pack fruit tightly in jars without crushing.
If fruit is not covered by liquid it may darken during storage (but does not necessarily mean it is spoiled, as all fruits will darken somewhat). To avoid this be sure fruit is covered by removing air bubbles from jars liquid while still leaving the recommended head space. Also be sure to remove trapped air bubbles as described earlier.
Pineapples, peaches, pears and apples may also show a blue, red or pink color change after canning. This is the result of natural chemical changes that sometimes occur as fruits are heated. It is harmless and won't affect flavor!
Also, avoid storing canned food near heat sources such as a furnace, water heater, hot water or sunny areas. Jars need to be kept cool and dark for longer storage life and to protect against spoilage. Be sure to store in a dry place. If the lid or band rusts, that can cause the seal to break.
Keep the sealed jars covered with at least 2 inches of water. Keep the water boiling. Boil them for at 15 minutes (see the chart below).
|Recommended process time for Hot-Pack Canning Pineapple in a boiling-water canner.|
|Jar Size||Process Time at Altitudes of|
|0 - 1,000 ft||1,001 - 3,000 ft||3,001 - 6,000 ft||Above 6,000 ft|
Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place (usually takes overnight) You can then remove the rings if you like, but if you leave them on, at least loosen them quite a bit, so they don't rust in place due to trapped moisture. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid and reprocess the jar, then that's a bit iffy. If you heat the contents back up, re-jar them (with a new lid) and the full time in the canner, it's usually ok.
Once cooled, they're ready to store. I find they last about 18 months. After that, the get darker in color and start to get runny. They are safe to eat, but the flavor is bland. So eat them in the first 12 to 18 months after you prepare them!
Summary - Cost of Making Homemade Canned Pineapple - makes 10 jars of 8 oz each*
|Item||Quantity||Cost in 20012||Source||Subtotal|
|Oranges||8 medium or large sized||$2.00||Grocery store||$2.00|
|Canning jars (8 oz size), includes lids and rings||10 jars||$11/dozen 8 oz jars
|Grocery stores (Publix, Kroger, Safeway, etc.)||$5.50|
|Sugar||4 cups||$2.00||Grocery stores (Publix, Kroger, Safeway, etc.)||$2.00|
|Pectin (low sugar, dry)||1 and a third boxes||$2.00 per box||Grocery stores (Publix, Kroger, Safeway, etc.)||$2.70|
or about $1.32 per jar
* - This assumes you already have the pots, pans, ladles,, and reusable equipment. Note that you can reuse the jars! Many products are sold in jars that will take the lids and rings for canning. For example, Classico Spaghetti sauce is in quart sized jars that work with Ball and Kerr lids and rings. See this page for information about reusing jars from commercial products for home canning.
If you want to learn how NOT to make marmalade, read this entertaining account from this Australian woman who is either incredibly cheap or a slow learner... but either way, it's a funny story!
And if our recipe is too EASY for you and you would like a much more complicated approach that will take about 4 hours to complete, try Delia Smith's (a cook who is famous in the UK) pineapple jam recipe!
These are my favorite essential canning tools, books and supplies. I've been using many of these for over 50 years of canning! The ones below on this page are just the sampling of. my preferred tools. but you can find much more detailed and extensive selections on the pages that are linked below.
This is THE book on canning! My grandmother used this book when I was a child.; It tells you in simple instructions how to can almost anything; complete with recipes for jam, jellies, pickles, sauces, canning vegetables, meats, etc.
If it can be canned, this book likely tells you how! Click on the link below for more information and / or to buy (no obligation to buy)The New Ball Blue Book of Canning and Preserving
Canning and Preserving for Dummies by Karen Ward
This is another popular canning book. Click here for more information, reviews, prices for Canning and Preserving For Dummies
Of course, you do not need to buy ANY canning book as I have about 500 canning, freezing, dehydrating and more recipes all online for free, just see Easy Home Canning Directions.
I have several canners, and my favorite is the stainless steel one at right. It is easy to clean and seems like it will last forever. Mine is 10 years old and looks like new.
The black ones are the same type of standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce.
This complete kit includes everything you need and lasts for years: the canner, jar rack, Jar grabber tongs, lid lifting wand, a plastic funnel, labels, bubble freer, It's much cheaper than buying the items separately. It's only missing the bible of canning, the Ball Blue Book.
You will never need anything else except jars & lids (and the jars are reusable)!
The complete list of canners is on these pages:
If you plan on canning non-acidic foods and low acid foods that are not pickled - this means: meats, seafood, soups, green beans corn, most vegetables, etc., then you ABSOLUTELY must use a Pressure Canner.
Of course, you can use a pressure canner as a water bath canner as well - just don't seal it up, so it does not pressurize. This means a Pressure Canner is a 2-in-1 device. With it, you can can almost ANYTHING.
There are also other supplies, accessories, tools and more canners, of different styles, makes and prices, click here!
From left to right:
Don't spend money on books. that you don't need to. Almost everything you can find in some book sold online or in a store is on my website here for free. Start with theEasy Home Canning Directions below. That is a master list of canning directions which are all based upon the Ball Bblue book, the National Center for Home Food Preservation and other reputable lab tested recipes. Almost every recipe I present in addition to being lab tested com. is in a step by step format with photos for each step and complete. explanations. that tell you how to do it, where to get the supplies and pretty much everything you need to know. In addition, there almost always in a PDF format so you can print them out and use them while you cook.
most recent version of
the Ball Blue Book