This easy pineapple jam is cooked in the Instant Pot, with no added pectin needed!
If you’re looking for an easy Instant Pot pineapple jam recipe, this is the perfect way to put summer into a jar!
Note: This post may contain affiliate links for your convenience. If you make a purchase, this site may receive a small commission at no additional cost to you. You can read my full disclosure policy here.
Pineapples are one of my family’s very favorite summer fruits. When they’re perfectly ripe and super juicy, it can be one of life’s simple pleasures.
It’s the perfect small batch pineapple jam recipe, which you can double if you’d like! I also follow this method to make strawberry jam in the Instant Pot!
I think you’ll agree this is one of the best Instant Pot jam recipes to keep on hand.
Making Pineapple Jam without Pectin
The first type of jam I ever learned to make was peach jam. It was made with just three simple ingredients–fruit, sugar, and lemon juice.
Many jam recipes call for pectin, which is what gives the jam a gel-like consistency.
I don’t always have pectin on hand, but that’s no problem, because lemons are actually naturally high in pectin! Adding the lemon juice not only helps to brighten the flavor of the pineapple, but it also helps the consistency.
How to Make Pineapple Jam in the Instant Pot
While you can make pineapple jam on the stovetop if you prefer, it’s really easy to make in the pressure cooker! There’s no need for store-bought pectin!
Ingredients You’ll Need:
- Lemon Juice
How to Make It:
(Full printable recipe is available below)
Prepare the pineapple. First, you’ll peel and core the pineapple, chopping it into pieces about 1 inch in size.
Add sugar and lemon juice. Add the pineapple to the insert pot of the Instant Pot, along with the sugar and lemon juice and give everything a good stir to combine.
Pressure cook. Set a cook time of 10 minutes at high pressure. After the cook time is complete, allow a 15-minute natural release of pressure, followed by a quick release of remaining pressure.
Mash and simmer. When you first open the pressure cooker, the ingredients will be kind of soupy. That’s okay!
Use a potato masher to mash up the cooked pineapple into small bits. You can also use an immersion blender if you prefer.
Then, use the Saute function to simmer the contents, stirring often, until the mixture thickens and passes a spoon test (see below for instructions). This usually takes about 10 minutes.
Just be sure you are stirring frequently while simmering, otherwise your pineapple can scorch at the bottom of the insert pot!
Ladle into jars and cool. Transfer the jam into clean jars and allow it to cool to room temperature before putting them in the fridge or freezer.
Have Canned Pineapple to Use Up? Try These Recipes:
How to Do a Spoon Test for Pineapple Jam
Jam thickens and gels more as it cools, so it can be a little tricky to know how long to simmer it, since it’s going to thicken more after we stop simmering it.
This is where the spoon test can be helpful!
While the jam is simmering, put a couple of spoons in the freezer to get nice and cold.
As the jam starts to thicken, quickly dip a cold spoon into the jam and pull it back out, watching to see if the jam starts to gel up on the spoon. If so, it’s done!
If the jam is still pretty runny and doesn’t gel, it needs to cook a bit more.
You can see on the photo below that the jam is gelling on the cold spoon.
Notes and Adaptations:
- This recipe is for jam suitable for refrigerating or freezing. If you want to properly and safely can your jam to be shelf stable, you should follow instructions for proper preservation.
- I have not tested this recipe with frozen pineapple. If you want to try using frozen pineapple, I’d recommend thawing first and draining off extra liquid.
- Jam foams while cooking, which is why we use a 15 minute natural release to allow the foam to subside before opening the vent. However, if when you open the vent you still have foam spewing out, quickly close the vent and wait a couple of minutes before attempting to open the vent again.
- Freezer-safe jars – I love these quilted half-pint jars
- Funnel for transferring jam into the jars – I like this collapsible funnel because it stores in a drawer easily
- Dissolvable labels for jars – This are super handy because they wash right off of the jars
- Instant Pot
- Food processor or potato masher
- 1 pineapple
- 1 cup sugar
- Juice of one lemon
- Peel and core the pineapple. Cut into 1-inch chunks (you should end up with about 3-4 cups of chunks).
- In the insert pot of the Instant Pot, combine pineapple chunks, sugar, and lemon juice, stirring to coat.
- Close the lid and set the vent to the sealed position. Select a cook time of 10 minutes at high pressure.
- When the cook time is complete, allow a 15 minute natural release of pressure, followed by a quick release of any remaining pressure.
- Use a potato masher to mash the pineapple into small pieces (alternatively, you can use an immersion blender).
- Use the Saute function to simmer the contents, stirring very often, until mixture thickens and passes the spoon test.
- Ladle into jars and allow to cool to room temperature before transferring to refrigerator or freezer.
Amount Per Serving: Calories: 27Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 7gFiber: 0gSugar: 7gProtein: 0g
Nutrition information is automatically calculated and is not guaranteed for accuracy.