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This 3 Ingredient homemade Pineapple Jam without pectin recipe is so easy to make in an Instant pot pressure cooker that takes less than 20 minutes and will net you 1 jar of jam, to store in the refrigerator.
I unknowingly picked up an extremely ripened pineapple in a hurry at a grocery store near me. Only after I got back home, I realized it. So I decided to make this yummy, easy & kid-friendly Pineapple Jam recipe in my Instant Pot which I was sure that my daughter would love.
This jam is made without any preservatives or pectin. So the addition of lime juice is very important to prevent bacterial growth. Because we’re not canning the pineapple jam and just keeping it in the fridge, it is good for around 2-3 weeks – but honestly, it doesn't last more than 2-3 days at our home.
You can enjoy some jam on toast with a cup of coffee or top it on with greek yogurt, sandwich, or crepes. If you are a Pineapple lover like me then I highly recommend trying my 5-minute Pineapple Dessert and Pineapple Fried Rice. Also, check this homemade Strawberry Chia Jam recipe made in the Instant Pot.
Why I should make this Pineapple Jam at home?
Are you wondering if it's really worth making this jam at home? I can just go and get it from a nearby store? But I would say, it's totally worth your effort because of the following reasons:
- There are no added preservatives.
- You can make it healthy by controlling the amount of sugar you are adding to the jam and also by using organic pineapple.
- Most of the time, it's very cost-effective.
I regularly double and triple this pineapple jam recipe and share it with my friends and they all love it. If you make my Pineapple Jam without Pectin, Don't forget to comment your feedback.
Ingredients
All you need for this recipe are 3 simple ingredients.
- Fresh Pineapple:I have used ripened organic pineapple.
- Choice of Sweetener: I am using granulated sugar in this recipe but you can also use maple syrup or honey, or any other sweetener. Use ⅓ cup of honey or maple syrup if you want to make sugar-free pineapple jam. Adjust the sugar if the pineapple is too sweet.
- Lime Juice (natural pectin): A squeeze of one fresh lime.
How to Make Pineapple Jam in Instant Pot
Peel and dice a medium-sized ripened pineapple. Use a pineapple that has started turning orange/brown for an intense pineapple flavor.
Add the pineapple, sugar, and freshly squeezed lime juice to the Instant Pot and stir well.
Close the lid. Set the pot toMANUAL/PRESSURE COOK (High Pressure)and set the timer to8 minutes.
When the instant pot beeps, do a quick release.
Use a potato masher or immersion blender to puree the fruit until the desired consistency.
Bring the mixture to boil for about 8 minutes while stirring continuously until jam reaches the required gel-like consistency. The jam also will continue to thicken as it cools.
Once the jam has cooled to room temperature, transfer it to a jar. Yields one 16-Ounces jar of jam.
Instant Pot Pineapple Jam without pectin is ready.
Stovetop Pot Method
- In a saucepan over medium heat, add the pineapple, sugar, and freshly squeezed lime juice and stir well until sugar is dissolved and bring it to a boil.
- Then simmer for 20 minutes on medium-low heat, stirring occasionally, until the jam is thickened.
- Use a potato masher or immersion blender to puree the fruit until the desired consistency.
- Bring the mixture to boil again for about 2-3 minutes while stirring continuously until jam reaches the required gel-like consistency. The jam also will continue to thicken as it cools.
- Once the jam has cooled to room temperature, transfer it to ajar.
How to Serve Pineapple Jam?
The pineapple Jam recipe can be smeared on your toasts, pancakes, or crepes.
Variations & Tips
- You can make the jam chunky or smooth based on your preference. I kept it a little smoother as my daughter likes it that way.
- You can reduce the sugar if the pineapple is naturally very sweet. Also, you can add maple syrup or honey instead of sugar.
- You can also add the lime zest or grated ginger for flavoring.
- You can make this jam with any berries of your choice like strawberries, blueberries, raspberries, blackberries, or a mixture of all.
- Make sure to choose ripe pineapple for this recipe.
FAQs
How long can I store Pineapple Jam?
Pineapple jam will last for up to 3 weeks in the refrigeratorif stored well in a sealed container. You can also freeze longer in small jars. If frozen, just thaw in the refrigerator before using.
Can I use canned Pineapple for this recipe?
Yes! You certainly can. Use two 20 oz Canned Pineapples with juice, adjust sugar and follow the same steps.
More Instant Pot Desserts
- Rice Pudding
- Carrot halwa
- Semiya Payasam (Vermicelli Kheer)
- Moong Dal Payasam
- Badam/Almond Flour Halwa(Pudding)
Tried this recipe?Don’t forget to give a ★ rating below
Instant Pot Pineapple Jam
Bhavana Patil
This 3 Ingredient homemade Pineapple Jam recipe is so easy to make in Instant pot pressure cooker and is healthy plus its Pectin free.
4.84 from 6 votes
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Servings: 12
Calories : 102
Course: Dessert, Side Dish
Cuisine: Indian, International, Tropical
Diet: Vegan, Vegetarian
Method: Instant Pot/Pressure Cooker, Stovetop
Prep Time : 10 minutes minutes
Cook Time : 10 minutes minutes
Total Time : 20 minutes minutes
Equipment
Ingredients
- 1 medium ripened pineapple (about 4 cups)
- ¾ - 1 cup sugar
- juice of 1 lime
Instructions
Instant Pot Method:
Peel and dice a medium-sized ripened pineapple. Use a pineapple that has started turning orange/brown for an intense pineapple flavor.
Add the pineapple, sugar, and freshly squeezed lime juice to the Instant Pot and stir well.
Close the lid. Set the pot toMANUAL/PRESSURE COOK (High Pressure)and set the timer to8 minutes.
When the instant pot beeps, do a quick release.
Use a potato masher or immersion blender to puree the fruit until the desired consistency.
Bring the mixture to boil for about 8 minutes while stirring continuously until jam reaches the required gel-like consistency. The jam also will continue to thicken as it cools.
Once the jam has cooled to room temperature, transfer it to a jar. Yields one 16-Ounces jar of jam.
Stovetop Pot Method:
In a saucepan over medium heat, add the pineapple, sugar, and freshly squeezed lime juice and stir well until sugar is dissolved and bring it to a boil.
Then simmer for 20 minutes on medium-low heat, stirring occasionally, until the jam is thickened.
Use a potato masher or immersion blender to puree the fruit until the desired consistency.
Bring the mixture to boil again for about 2-3 minutes while stirring continuously until jam reaches the required gel-like consistency. The jam also will continue to thicken as it cools.
Once the jam has cooled to room temperature, transfer it to ajar.
Notes
I have prepared this dish in my electric pressure cooker,Instant Pot DUO60 6 QT.
- You can make the jam chunky or smooth based on your preference. I kept it a little smoother as my daughter likes it that way.
- You can reduce the sugar if the pineapple is naturally very sweet. Also, you can add maple syrup or honey instead of sugar.
- You can also add the lime zest or grated ginger for flavoring.
- You can make this jam with any berries of your choice like strawberries, blueberries, raspberries, blackberries, or a mixture of all.
- Make sure to choose ripe pineapple for this recipe.
Note:Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Nutrition
Calories: 102kcalCarbohydrates: 27gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 83mgFiber: 1gSugar: 24gVitamin A: 44IUVitamin C: 36mgCalcium: 10mgIron: 1mg
Keyword instant pot pineapple jam, pineapple jam
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