How to Make Pineapple Jelly


  • 1 cup pineapple juice
  • 3/4 cup refined sugar
  • 1% pectin, optional


  1. Weigh rareripe pineapple. Wash it thoroughly in tap water.
  2. Soak in chlorinated water (200 ppm) for 10 minutes to reduce microbial load. Drain.
  3. Peel the rareripe fruits and remove the eyes.
  4. Wash and mash the fruit thoroughly.
  5. Strain the juice through cheesecloth or in a muslin bag to remove the pulp.
  6. Add sugar to the juice. Dissolve sugar fully (1:0.75). Strain to remove impurities. If necessary, add pectin. Blend fully to dissolve.
  7. Cook until the temperature reaches 107 to 109°C or until a soft ball is formed when the jelly is dropped in a cup of water.
  8. Pour in sterilized dry glass jar.
  9. Seal, label and store in a cool dry place.



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