Tuesday, 19 June 2018


There are many different types of commercial pineapple jams to be had, some good, some bad and others terrible. Most contain preservatives and other unhealthy stuff which isn't good for your general well-being.

But making your own assures you highest quality and superb taste. A well made jam produced in your own kitchen can easily keep for up to a year without losing its appearance or taste.

Pineapple-Ginger jam with fresh
home-baked bread
I have made jams and marmalades for many years, always using fruit when easily available at the peak of their season when such fruit is less expensive. This will allow you to to experiment occasionally, combining different fruit together or adding some spices for a change from the regular, everyday jams.

For this recipe I decided to add ginger to pineapple. Pineapple jam on its own is a bit humdrum generally but I know that fresh ginger brings a spicy liveliness to most everything. And, believe me, I wasn't wrong.

To make this jam is quite easy and not too time consuming. The work should be divided into two sections. Prep everything the first day and do the actual boiling of the jam the next day. But if you have the time do the first part in the morning and later in the afternoon you make the jam.

This is not the traditional way of making jam but it gives a tastier jam by eliminating additional water.

So, let us start with the recipe and what is needed.

fresh cubed pineapple


1.2 kg fresh pineapple, cubed
150 g fresh ginger pulp obtained from about 300 g fresh ginger root
700 g sugar
2 tsp citric acid, dissolved in 4 Tbsp water

grated fresh ginger


3 jam jars and a large pot for sterilizing
Food processor, bowls and grater
tongs for lifting jars
sterilized funnel, jug and ladle
stainless steel pot for jam making
sugar thermometer (or a couple of chilled saucers)



Processed pineapple and ginger
Peel and cube the pineapple, 2 large ones should give the required amount. Make sure to remove any eyes and all of the core.
Peel and grate the ginger and then pass it through a sieve to obtain the pulp.
Place pineapple and ginger in the food processor, if necessary in two batches, and process until there are no more chunks.
Pour into a large bowl and add the sugar. Stir it in to dissolve, then cover and place in the refrigerator for a few hours or overnight.
This will help to produce more juice, so no additional water is required to make the jam.

Jam Making:

Remove fruit pulp from the fridge and add to your pot. Cover, put on the fire and bring to boil. When boiling, reduce heat to simmer for half an hour. DO NOT STIR!
In the meantime sterilize the jars and lids in a water bath. Also immerse ladle, funnel and jug in boiling water, then keep on a clean kitchen towel until needed.
When the half hour is up, remove the cover, add the citric acid, increase the heat and bring back to boil. Now you can stir. After about 5 - 10 minutes the fruit will come to a rolling boil which will remain when you stir. This indicates that gradually setting point is approaching. If you have a sugar thermometer stick it in the pot now. If not, wait another 10 minutes or so to test the set on a cold plate.
Take a small teaspoon full of the jam, place on the chilled plate and run a line through the middle. If the liquid runs together it requires more cooking, but if the line stays open the jam is ready for potting.
Using a thermometer is easier because once it indicates 105℃ setting point is reached.
To avoid spillage and waste use the ladle to fill the jug, place the funnel on top of a jam jar and pour, leaving at least 2 cm space. Wipe rims to make sure they are clean and seal immediately. 
You may want to further sterilize them in a water bath or you can turn them upside down for about 15-20 minutes to allow a vacuum to form. Using jars with pop button lids are a great advantage here. If no vacuum has formed the button will move and you will have to process the jars again or the jam will not keep.
But if successful your jam can easily be kept for up to a year, if it can last that long with all its yumminess!

Three jars of the best pineapple-ginger jam
I urge you to try it; you will not be disappointed!

Next time I shall give you a great recipe for the perfect bread to go with your jam!


  1. It certainly sounds yummy. A straight forward recipe an beginner should be able to execute. But why shouldn't we stir the jam?

    1. There is a very good reason for not stirring, actually two reasons. First you simmer the fruit on low heat to help it to break down and to release any inherent pectin. Therefore you keep the pot covered. So stirring isn't really possible. If you open the pot to stir the fruit will stop simmering and therefore stop breaking down. At the same time stirring increases evaporation which means that by the time it is ready to set it will be too thick and will solidify when cold. I hope this explanation was adequate.

  2. Thank you! If you like ginger you will love this!Let me know how it turns out when you make it, please!

  3. Sounds so good. I however don't like to use sugar can you use a substitute?

    1. Yes, honey is a good substitute, but rather less would be required because of its sweetness. Since the sugar helps to draw out the juice I honestly can't say if any artificial sweetener can work the same way. I never use those. If you succeed I would love for you to share!

  4. Sounds yummy! I love that you include ginger in your recipe. I’ll need to give it a try - thanks for sharing!!

    1. You are welcome! And thanks for visiting!


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There are many different types of commercial pineapple jams to be had, some good, some bad and others terrible. Most contain preservatives a...