Pineapple and Pinot Grigio Wine Jam

“This is very tasty. Good on anything you'd put jam on. Great as a filling for a pineapple layer cake. Cooking time does NOT include the overnight setting.”
1hr 15mins
3 1/2 pints

Ingredients Nutrition


  1. In a heavy pot, mix together the chopped pineapple, the grated lemon peel, the lemon juice (2 tbsp), and the wine.
  2. Let set overnight.
  3. The next day put pot on a medium flame and bring to a mild boil.
  4. Add the sugar and bring back to a boil.
  5. Continue to boil for about an hour or until the jelly-stage is reached.
  6. If desired, use a potato masher to break-up the larger pineapple pieces.
  7. Ladle into jars, seal and water bath process for 10-mins.
  8. When processed, invert the jars to cool for an hour, then upright them. This prevents all pineapple chunks from floating to the top of the jar.
  9. This yields 3 half-pints with a little left over for the fridge.

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