Pineapple Ginger Jam

Pineapple ginger jam tastes like a sunny day in a jar: sweet, bright pineapple with a warm bite of fresh ginger at the end. It is a soft, spoonable jam full of small bits of fruit. Make it for toast, biscuits and anyone who wants something other than strawberry on the breakfast table.

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One batch fills about 6 half pint jars. Keep a couple in the pantry and give the rest away.

What you need for pineapple ginger jam

• 1 large ripe pineapple, peeled, cored and finely chopped (to make 4 cups)
• 1/4 cup fresh lemon juice
• 2 tbsp finely grated fresh ginger
• 1 package (1.75 oz) powdered fruit pectin
• 5 cups granulated sugar, measured into a separate bowl

Pick a pineapple that smells sweet at the base and gives a little when you press it. You need exactly 4 cups of chopped fruit with its juice, so chop the whole thing and measure. Grate the ginger on a fine grater so it melts into the jam and you never bite into a stringy piece.

Why fresh pineapple gets a head start

Raw pineapple contains enzymes that can stop pectin from setting. That is the reason this recipe simmers the fruit for 10 minutes before the pectin goes in. The heat softens the pineapple and knocks those enzymes out, so the jam sets the way it should. Skip that simmer and you can end up with pineapple syrup.

Line everything up before the pot boils

Keep 6 clean half pint jars hot in simmering water while you cook. Measure all 5 cups of sugar into a bowl ahead of time, because it goes in at once and the boil moves fast after that. A large heavy pot matters here too, since the jam bubbles up high when the sugar hits.

How to make pineapple ginger jam

• Keep 6 clean half pint jars hot in simmering water. Measure exactly 4 cups of pineapple with its juice into a large heavy pot and add the lemon juice and ginger.
• Simmer for 10 minutes to soften the fruit. Stir in the pectin and bring to a full rolling boil over high heat. A full rolling boil keeps bubbling even while you stir.
• Add all the sugar at once, return to a full rolling boil and boil hard for exactly 1 minute. Remove from the heat and skim off any foam.
• Ladle into the hot jars with 1/4 inch headspace, wipe the rims and add the lids and bands.
• Process in a boiling water canner for 10 minutes. Add 5 minutes if you live above 1,000 feet.

Leave the jars alone for about 24 hours while the jam sets. It will look loose in the jars at first, and that is normal.

If you want this same pineapple and ginger pairing with a little jalapeno warmth, try our pineapple ginger jalapeno jam .

If you enjoy pineapple with ginger, try cranberry pineapple ginger jam with cranberries and a little jalapeno.

Getting the texture right, and ways to eat it

How fine is finely chopped?

Aim for pieces about the size of a pea. Small pieces spread evenly through the jar, and they stay soft after the short boil. Bigger chunks tend to float and feel tough on toast.

Time the hard boil with a clock

That 1 minute starts only once the jam is back at a full rolling boil after the sugar goes in. Watch for bubbles that keep going while you stir, then start counting. Guessing here is the easiest way to end up with a loose set.

Ideas for the finished jars

Spread it on buttered toast or warm biscuits, or stir a spoonful into plain yogurt. It also makes a quick glaze for ham, pork chops or chicken: brush it on in the last few minutes of cooking so the sugar does not burn. Spooned over a block of cream cheese with crackers on the side, it turns into a party snack in about a minute.

If you like a pantry shelf with some heat on it, our pineapple habanero jelly and pineapple mango jalapeno jelly sit nicely next to this jar. For gift baskets later in the year, the spiced Christmas jam with strawberries, cranberries and orange and a savory balsamic caramelized onion jam round out the set.

How long the jars keep

Sealed jars keep for 1 year in a cool, dark cupboard. Once a jar is open, keep it in the fridge and use it within 3 weeks.

If a jar did not seal, put it straight in the fridge and treat it as opened. There is nothing to reheat here; if the jam stiffens in the fridge, let it sit on the counter for a few minutes before spreading.

Questions about pineapple ginger jam

Can I use canned pineapple instead of fresh?

This recipe is written for 1 large fresh pineapple, chopped to 4 cups. Canned pineapple has a different amount of juice and sugar, so the set and the sweetness would change. If you want to use canned fruit, look for a recipe written for it.

How strong is the ginger?

With 2 tablespoons of fresh ginger in about 6 half pints, the jam is fruity first with a gentle warmth after each bite. You notice it, and it never turns hot.

Can I cut down the sugar?

Not with regular powdered pectin. It needs the full 5 cups of sugar to set. For a lower sugar jam, use a pectin made for low or no sugar recipes and follow the directions on that package.

Why didn’t my jam set?

Give it the full 24 hours first. If it is still runny after that, the usual causes are skipping the 10 minute simmer, a boil that was not fully rolling, or a hard boil shorter than 1 minute.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us