Home Canning Aloha Pineapple Jam with Recipe

During the canning season I like to make several different type’s of homemade fruit jams. We use the jam throughout the year on our toasted bagels, bread, English Muffins, as a topping on Waffles, Pancakes and French Toast, as a dipper with freshly sliced fruits, as a marinade for meat & fish and as a spread on our favorite artisan cracks & breads. Looking for more great home canning recipes? We have over 75+ right here on the TwoClassyChics blog!

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The Aloha Pineapple Jam is very easy-to-make and a great beginner recipe for someone who is just learning how to do home canning. You only need a few ingredients to make it (no pectin is used), basic canning supplies and a water bath canner. Once properly prepared your jam should last 12-18 months stored in your pantry. Recipe will make approximately 3 half-pint jars.

You will need a great Pineapple Peeler, Corer and Slicer. The one that we use was purchased from Amazon at a really great price. Nice quality and easy-to-use!

Aloha Pineapple Jam Recipe

4 cups Fresh Pineapple (peeled, cored, finely chopped)
2 1/2 cups Granulated Sugar
1 Lemon, unpeeled, seeded, thinly sliced
1 cup Water

Prepare water bath canner, glass jars, and lids. Get out all of the supplies that you’ll need (ladle, slotted spoon, jar lifter, lid lifter, wide mouth funnel, hot pads, cotton cloth to wipe rims, old kitchen towels, etc.).

In a large saucepan combine together the chopped pineapple, granulated sugar, lemon slices and water. Bring to a boil over medium heat, stirring constantly to dissolve the sugar and to prevent sticking. Boil, stirring frequently until mixture thickens, about 15 minutes. Remove from heat.  Used a large spoon to fish out the sliced lemons and toss them away or into your compost pile. Test for gel stage (Use thermometer to see if it has reached the gel stage at 220 degrees F). If reached, skim off foam in necessary.

Ladle hot jam into hot jars, leaving a 1/4″ headspace. Remove air bubbles, wipe the rim clean with a cotton cloth. Add the seal and ring until its fingertip tight.

Place jars in the water bath canner (you should have the water simmering, but not at a rolling boil). You need enough water in it to cover all of the jars by at least 1″. Continue to fill jars and place them one by one into your canner. Lower the rack down into the water. Place cover on the canner. Bring the water to a rolling boil and process for 10 minutes.  Turn off heat, remove the canner lid. Wait 5 minutes, then remove jars. I like to place mine on my countertop with a cotton towel underneath them. Let them cool to room temperature. Test to make sure all jars sealed correctly. Store in a cool, dry place.

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