When I asked my husband, “When was the first time you ate pineapple?”, his response was, “I’ve been eating it as long as I can remember”. Then I asked him, “How about pineapple jam?”, and he said he never heard of it. Although it’s not as popular as grape jam or raspberry jam, you can often find them in grocery stores. Today, I’m going to share with you a naturally sweetened pineapple jam that you can easily make at home. It has much less sugar than any store bought jam. Sound good?
I had my first pineapple when I was 10 years old. Growing up in the north part of China, I never saw them in the stores. Back then shipping fruits from different provinces was rare. However, I learned about them in school and remember seeing them on flash cards.
One day my mom went on a trip to the south part of China and came home with a pineapple. I still clearly remember that day when I and all my friends in the entire neighborhood saw one for the first time. What a funny looking fruit with green spiked “hair” on the top! My mom cut the pineapple open and briefly soaked the pineapple flesh in salty water. She was told it helps to improve the taste by enhancing the tropical sweet and tart flavor.
It was love at first bite, same for my friends. For a long time, pineapple was my No.1 favorite fruit. I suppose part of the reason is because it was so rare. Now, with it available in most stores all year round I will often buy one. Even my 3-year old son loved it ever since I offered it to him.
Lately, he loves adding jams into his yogurt or homemade milk kefir. With no-added-sugar and preservatives, this healthy, sweet, and nutritious homemade pineapple jam is perfect for him.
Let me tell you how easy to make this pineapple jam!
- Cut the pineapple into small pieces and then puree in a blender with some tapioca starch or pectin.
- Pour the pineapple puree into a saucepan over medium heat. Heat and let the water evaporate. Approximately 10 minutes.
- Add chia seeds.
- 1 medium size pineapple approximately 1.5 lbs
- 1 tablespoon tapioca starch or pectin
- 1 tablespoon chia seeds
- optional ¼ teaspoon pure stevia extract powder (Now brand)
- Dice the pineapple and then puree in a blender with the tapioca starch or pectin.
- Pour the pineapple puree into a saucepan over medium heat. Cook and let the water evaporate. Stir continuously to prevent the jam from burning. Approximately 10 minutes.
- Add chia seeds. Add stevia if you want extra sweetness.
- Let the jam cool to room temperature and then store in a clean glass jar. It can be kept in refrigerator up to 10 days.