Easy Instant Pot Pineapple Jam

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 to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 8 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 a jar.