Pineapple Jam

There are moments when fruit arrives with promise and delivers very little. Pineapple can be especially guilty of this – this particular one was fragrant, golden, and yet disappointingly flat on the palate. But heat, sugar, and patience do have a way of coaxing out what raw fruit refuses to give. This jam is less about excess sweetness and more about concentration- the natural acidity sharpens, the sugars deepen, and what was once bland becomes lush, glossy, and intensely tropical. This texture is glossy, spoonable, thick but not stiff – this makes it versatile. There is no pectin, or fructose corn syrup, just controlled reduction and attention. Make this today and let me know if you like it @sarchakra 

PREP TIME: 10 mins

COOK TIME: 40 mins

SERVES: Makes one jar

Ingredients

• Pineapple 1, cut into large chunks
• Juice of ½ a lemon
• Sugar ¾ cup 
• Flaky salt a pinch 

Method

• Briefly pulse the pineapple chunks in a food processor. Do not add any water. 
• Transfer the purée to a wide, heavy-bottomed pan. Add the lemon juice and sugar, then place over medium heat, allowing the sugar to melt gently into the fruit. Stir occasionally as the fruit releases its juices.
• Once the mixture begins to thicken, lower the heat. Cook for 35-40 mins, stirring intermittently so the sugars don’t catch at the base. As it reduces, the color will deepen slightly and the texture will turn glossy and thicker. Toward the final stage, stay attentive -bubbling jam can splatter and it is intensely hot. Add the salt. 
• Remove from heat and allow it to cool completely. Transfer to a clean, airtight sterilized container and refrigerate.

Notes 

You can use canned pineapple instead of a fresh one. Canned pineapple has been heated and sealed which dulls the aromatics but leads to a deeper sweetness with almost caramelized overtones. The fibrous structure is broken and the enzymes deactivated in the process of canning. When you cook it again for jam, it becomes a dense, cohesive mass. The pre-existing sugar in the canned pineapple also helps pectin to bind more efficiently and get that jammy sheen. Fresh pineapple is still raw and structurally intact. Therefore it takes longer to break down, making it harder to get that glossy finish. Since it contains bromelain, it is looser in structure. It tastes more vivid but less sweeter. If you want fresh pineapple jam to behave like canned, finely chop or briefly pulse it before cooking. Cook it uncovered so that the water evaporates sooner. You can add a bit of commercial pectin.

I’ve used light brown sugar but any sugar works. 

Do not add any water to the pineapple chunks while blitzing as the fruit contains more than enough natural liquid, and dilution will only delay proper thickening.

The jam will continue to thicken as it cools and settles.

When fruit is bland, sugar alone doesn’t fix it. Acidity does. The fresh lemon juice is not optional. It lifts, tightens, and sharpens the fruit so it tastes brighter rather than merely sweet.

This jam is perfect for toast, biscuits, peanut butter sandwiches, baking, as well as gifting.

For a deeper flavor profile spices like cinnamon, cloves, or star anise can be added. 

To elevate this further, add a strip of lime zest while cooking or a sliver of fresh ginger. 

Salt in fruit jams is criminally underrated. Just a pinch is all you need to bring out the flavors.

Pineapple contains bromelain, an enzyme associated with digestive support and anti-inflammatory activity.  Heat reduces some enzymatic activity, but still retains beneficial compounds and antioxidants.

Cooking decreases vitamin C, but not completely. The lemon juice helps stabilize acidity and slows oxidative loss.

The natural acids and the sugar concentration stimulate salivation and gastric juices. A spoonful of this jam before or after a heavy meal can actually feel quite functional.

This jam is a great idea to satisfy those sweet cravings cleanly instead of reaching for processed desserts. 

Savory Pairings 

• Pair it with sharp cheddar or aged gouda. 
• Serve brushed over grilled halloumi
• This will be a delicious glaze base for shrimp or salmon.
• Swirl into yogurt with toasted seeds.
• Serve a spoonful under burrata with cracked pepper.
• Whisk a tablespoon into vinaigrette for a bright salad dressing.

Sweet pairings 

• Fold into whipped cream for a tropical chantilly.
• Layer into a Victoria sponge instead of strawberry.
• Spoon over vanilla bean ice cream.
• Fill thumbprint cookies.
• Warm slightly and pour over pancakes or crepes.

Other Fruits

The method I used here- blitz, sugar, acid, reduce-works best with high-water fruits.

• Mango- deepens  into something almost caramel-like. Add a pinch of cardamom to wake up those flavors. 
• Peach or nectarine- add a touch of vanilla.
• Strawberries- classic, but reduce gently as they scorch easily.
• Blueberries- no blitzing needed. You get a gorgeous color, and a slightly jammy skin texture.
• Plums- gives a stunning depth. Add a little bit of cinnamon or star anise.
• Apricots- naturally high in pectin so the jam will thicken fast.
• Guava- strain after cooking for a refined finish.
• Papaya- use extra lemon to sharpen the flavor.

If you try a recipe, please use the hashtag #sarchakra on INSTAGRAM for a chance to be featured!

FOLLOW SARCHAKRA ON FACEBOOK| INSTAGRAM | PINTEREST | TWITTER I TIKTOK FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES.