Mermelada de Piña (Pineapple Jam) is a sweet and tangy spread made from pineapple, sugar, and lemon juice.
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Its texture can be chunky or smooth, and it's perfect as a filling for pastries, a spread for toast, or a topping for pancakes and ice cream.
This Mermelada de Piña recipe from Camila Made is a quick, refrigerator-style jam made by simmering fresh pineapple on the stove and storing it in a clean airtight jar.
It's not processed using the traditional water-bath method, so it's best enjoyed fresh within a few weeks.
All-natural, simple to make, and easy to customize in sweetness - once you taste it, you'll never want store-bought jam again!
Ingredients You'll Need
Note: See the recipe card for quantities.
- Pineapple: Use a ripe, sweet pineapple - it's what gives the jam its bright flavor and natural sweetness.
- Sugar: Sweetens the jam and helps it thicken while cooking. It also gives it that shiny, smooth finish. I use 100 g of sugar because in our home, we like our jam lightly sweet, and we usually finish it within a week. For a sweeter jam or longer storage, use 200 g for up to 3 weeks, or 400 g for up to 3 months (keep refrigerated in a sealed jar).
- Lemon juice: Adds a touch of tang and helps balance the sweetness. It also activates the natural pectin in the pineapple, helping the jam thicken as it cooks.
- Water: Just enough to get the pineapple cooking gently and help the sugar dissolve evenly.
How to Make Mermelada de Piña
Note: Full instructions are provided in the recipe card below.
- Peel, core, and finely chop the pineapple, or pulse it until slightly chunky. Place it in a saucepan with any juice, sugar, and lemon juice; stir to combine.
- Bring to a boil, then simmer over low-medium heat, stirring occasionally, until thick and glossy, about 45 to 90 minutes. Let cool completely before storing.
Hint: For the best flavor, use a fully ripe pineapple - it adds natural sweetness and gives your jam a rich golden color without needing too much sugar.
Storage & Make Ahead
Storage: Let the jam cool completely before storing. Transfer to a clean, airtight glass jar and refrigerate for up to 1 week.
Make Ahead: For longer storage, increase the sugar - use 200 g to keep it fresh for up to 3 weeks, or 400 g to make it last up to 3 months (always refrigerated in a sealed jar).
Camila's Tips & Variations
- Choose ripe pineapple: The riper the pineapple, the sweeter and more flavorful the jam.
- Adjust sweetness: I use 100 g of sugar for a lightly sweet jam. For a sweeter taste or longer storage, use 200 g (up to 3 weeks) or 400 g (up to 3 months, refrigerated).
- Alternative Method (Blender Version): Omit the water and, using a blender or food processor, blend the pineapple, lemon juice, and sugar until slightly chunky. Pour the mixture into a saucepan and cook over medium heat, stirring occasionally, until thickened and glossy.
- Add flavor: Add 1 cinnamon stick, 1 teaspoon vanilla, or 4 cloves for extra depth.
- Serving ideas: Use as a filling for cakes and pastries, or spread over toast, pancakes, or ice cream.
Frequently Asked Questions
Can I use canned pineapple instead of fresh?
Yes. Use pineapple packed in juice (not syrup), omit the water, and follow the recipe as written. Since canned pineapple is already soft, reduce the cooking time slightly.
What type of pot works best for making jam?
Use a heavy-bottomed saucepan or Dutch oven to distribute heat evenly and prevent burning. Avoid thin aluminum pots, which can cause sticking or caramelization at the bottom.
Can I use less sugar?
Yes, but keep in mind the jam will be softer and won't last as long. For longer storage, use more sugar.
🍍 How to Cut Fresh Pineapple
If you don't know how to cut fresh pineapple, learn how to do it properly with this guide from Serious Eats.
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Recipe
Mermelada de Piña
Equipment
Ingredients
- 850 g ( 1 large) ripe pineapple , peeled, cored, and finely chopped
- 65 ml (⅓ cup) water
- 100 g granulated sugar For a sweeter jam, add 200g to 400g of sugar
- Juice of 1 large lemon or 2 limes
Instructions
- Start by peeling, coring, and finely chopping the pineapple. Place the pineapple in a medium saucepan along with any collected juice. Add the sugar and lemon juice, then stir to combine.
- Bring the mixture to a boil; reduce the heat to low and simmer, stirring frequently until the mixture thickens, becomes glossy, and turns a light golden color, about 45 to 90 minutes.
- Using a hand blender, blend the mixture until slightly chunky. Remove from heat and allow the jam to cool completely before using. Transfer to clean glass jars, seal, and refrigerate until ready to serve.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
