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Pineapple Lime Jam

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“I found a recipe similar on all recipes, but I did not like how long it took to cooked down. I like chunky jam and do not like to stand at the stove that long. So I changed it to use pectin instead. Cooking time has canning time added, but does not count the 1 hour soaking.”
8 half pints

Ingredients Nutrition


  1. Combine the pineapple, lime juice, lime zest and 1 cup of sugar in a pan/bowl and let stand for 1 hour.
  2. After 1 hour, add the remaining sugar and place the pan over a medium-high heat; stir constantly until the sugar dissolves.
  3. Bring the mix to a rolling boil for two minutes. Remove the pan from the flame and skim off any foam that accumulates.
  4. Place the pan over the heat again for 1 minute to rolling boil. Again, remove and skim off the foam.
  5. Add the butter and bring the mixture to a rolling boil again. Take off heat and add the pectin and stir constantly.
  6. Last bring to a rolling boil for 1 minute. Take off heat and skim off the foam.
  7. Allow the jam to cool for 5/10 minutes.
  8. Ladle into jars to within 1/4 top, wipe rim clean with damp sterilized cloth.
  9. Apply lids then rings and tighten rings to fingertip tight.
  10. Process in water bath for your altitude time.
  11. P.S. I know it seems as if you are boiling this too many times, but pineapple is a hard fruit and this foams allot. It took me two pineapples to get 5 cups. You can use canned fruit instead of fresh just make sure it is not in sugar syrup and skip the 1 hour soaking time.

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