How to Make Pineapple Jam


  1. Peel the ripe pineapple and remove the eyes and core.
  2. Wash, cut into small portions and chop finely.
  3. To every cup of the chopped pulp, add 3/4 cup sugar.
  4. Cook to jam consistency.
  5. Pour in dry bottles while hot.
  6. Remove air bubbles and half-seal.
  7. Sterilize 12oz jars for 25 minutes in boiling water. Seal completely.

Frozen Pineapple

  1. Slice the pineapple.
  2. Add 1 part sugar to 5 parts fruit or in 25° Brix syrup.
  3. Add ascorbic acid to stabilize flavor.
  4. Place in plastic bags.
  5. Freeze.
  6. Store at o°F or below.

source: FIDA

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