This recipe has now reached over 6M views on my Spanish YouTube channel. Wow! When I first uploaded it a few years ago, after my Spanish-speaking audience asked me to share a pineapple empanada recipe, I never imagined it would become one of the most popular recipes on my channel.
So, when I saw how much everyone loved the pineapple filling, I knew I had to bring the recipe here too. If my Latino audience loves this pineapple jam this much, I’m pretty sure you guys will love it too!
This is the same homemade pineapple jam I use for my pineapple empanadas, pineapple pie, and other desserts. If you want to learn how to make the dough, you can also do it over here.
Watch Video in Spanish Here
The original video is available only in Spanish for now, but here you will find the full written recipe with step-by-step instructions, helpful tips, and answers to the most common questions.
Ingredients for Pineapple Jam
These are the ingredients we’ll use to make this homemade pineapple jam. The list includes cinnamon, but only a small amount is used to create a nice balance of flavors without overpowering the pineapple.
🍍 Fresh Pineapple
I use fresh, ripe pineapple because nothing compares to its juicy flavor and natural aroma. The riper the pineapple, the sweeter and more fragrant the jam will be, and you may need less sugar.
You can use canned pineapple if you are in a hurry, but I always recommend fresh pineapple because it gives the jam a more intense flavor and a brighter color. You can also use frozen pineapple. The best part is that you can start cooking it directly, without thawing it first.
🍚 White sugar
Sugar helps bring out the natural flavor of the pineapple and gives the jam that thick texture we are looking for. If your pineapple is very sweet, you can reduce the amount a little. If you prefer a sweeter jam, you can add a bit more.
🌼 Vanilla extract
Vanilla adds a delicate aroma that pairs very well with the tropical flavor of pineapple. Just a small amount gives the jam a special homemade bakery-style touch.
🥄 Cornstarch
Cornstarch is the secret to getting the right texture when you want to use this jam as a filling. It is added at the end, dissolved first in cold water, and it helps the mixture become thicker, shinier, and easier to spread.
🧂Salt and Cinnamon
A small pinch of salt helps balance the sweetness and brings out the natural flavor of the pineapple. A little cinnamon adds warmth and depth to the jam without overpowering the fresh pineapple flavor.
🌟 More Tips for the Best Pineapple Jam
- Use a very ripe pineapple. The riper the pineapple, the sweeter and more flavorful your jam will be. If your pineapple is naturally very sweet, you may be able to use less sugar.
- Don’t rush the cooking process. Cook the jam over low heat to allow the flavors to develop and the mixture to thicken gradually. This also helps prevent the jam from becoming bitter.
- Stir frequently. This keeps the pineapple from sticking to the bottom of the pot and helps it cook evenly.
- Taste before adding the cornstarch. Check the sweetness and add more sugar if needed before thickening the jam.
- Mix the cornstarch with cold water first. Make sure it is completely dissolved before adding it to the pot. This prevents lumps and keeps the jam smooth.
- Add a few drops of lemon juice if needed. Lemon juice brightens the flavor and helps balance the natural sweetness of the pineapple.
- Cool the jam quickly using an ice bath. This stops the cooking process and helps preserve the texture of the finished jam.
- Store the jam in sterilized jars. This will help it stay fresh longer. Always use a clean, dry spoon when serving to help prevent contamination.
How to Make the Best Pineapple Jam
Here you will find the step-by-step process to prepare homemade pineapple jam. Each step is simple and clear so you can make a fresh, shiny, and delicious jam at home.
Step 1: Remove the crown.
Using a firm, sharp knife, cut off the crown of leaves from the pineapple.
Step 2: Peel the pineapple.
Remove a thin layer of the pineapple skin, leaving the eyes behind. Try not to cut too deeply, you want to remove the tough outer skin while keeping as much of the juicy flesh as possible.
Step 3: Remove the pineapple eyes.
Remove the second layer of the peel, cutting a little deeper so the pineapple is completely clean.
Do not throw away the peel if you like to use it. You can save it to make a homemade drink or an aromatic infusion.
Step 4: Cut the pineapple into slices
Place the cleaned pineapple on a cutting board and, using a sharp knife, cut it into even slices.
Step 5: Chop it into small cubes.
Cut the pineapple into small cubes. Do not worry if some pieces are larger and others are smaller.
That mix of sizes gives the jam a homemade texture, with little pieces of pineapple that you can feel when you taste it.
Step 6: Combine the ingredients.
Place the finely diced pineapple in a large pot and add the sugar, water, salt, vanilla and cinnamon.
Give everything a good stir before turning on the heat, making sure the sugar is evenly distributed throughout the pineapple mixture.
Step 7: Cook over medium heat.
Place the pot over medium heat and cook for 10 to 15 minutes, stirring occasionally. The mixture should come to a gentle simmer, but it should not boil vigorously.
Dissolve the cornstarch in a small amount of cold water, then add it to the pineapple mixture. Stir constantly for about 2 minutes, until the jam thickens and develops a glossy texture.
Step 8: Cool the jam quickly.
After cooking the jam with the cornstarch for about 2 minutes, remove the pot from the heat once the mixture has thickened.
Continue stirring for about 45 seconds. This allows the jam to finish thickening while preventing it from sticking to the bottom of the pot.
Then place the pot in a larger bowl filled with ice to stop the cooking process and help preserve the jam’s texture.
Frequently Asked Questions
Yes, you can! Canned pineapple works well for this recipe. For the best results, use pineapple packed in its natural juice rather than heavy syrup. Since canned pineapple is already sweetened, you may also want to adjust the amount of sugar depending on how sweet it tastes.
Look for a pineapple that feels firm but has a little give when you gently press the skin. It should have a sweet, fruity aroma, especially near the base, and the skin should have some golden-yellow color rather than being completely green. The leaves should look fresh and green, not dry or brown. A ripe pineapple should smell sweet and fragrant, not sour or fermented.
Yes, you can! Brown sugar works beautifully in this recipe and gives the jam a delicious, slightly deeper flavor. Just keep in mind that it will change the color. Instead of the bright yellow color you get with white sugar, the jam will have a darker, more golden hue.
Brown sugar also adds a subtle caramel-like flavor thanks to the molasses it contains.
Stored in a clean, airtight container in the refrigerator, this pineapple jam will keep for about 3 to 4 weeks. If you want to store it for longer, follow a tested water-bath canning method using properly sterilized jars. This will allow you to keep the jam at room temperature for longer, as long as the jars are properly processed and sealed.
Cornstarch helps give the jam a thicker, more consistent texture, especially if you’re planning to use it as a filling for empanadas or other desserts.
If you don’t have cornstarch, you can still make the jam without it. Just skip the extra water and cook the pineapple a little longer, allowing the excess liquid to evaporate until the jam reaches the consistency you want.
Yes, absolutely! Vanilla is optional and adds a delicate aroma and a little extra depth to the pineapple flavor. If you don’t like vanilla or simply don’t have it on hand, you can leave it out without any problem. You can also experiment with other spices, such as a little cinnamon or clove, for a different flavor.
🍽️ A Homemade Filling That Never Goes Out of Style
Once your pineapple jam is ready, store it in jars and keep it in the refrigerator. You will see how quickly someone at home finds a reason to use it: on toast, with crackers, over desserts, or even straight from the spoon. But if you want to make empanadas, use the 3,2,1 dough, it's so easy and delicious to make.
And if you want to use this jam as a filling, it works beautifully in other recipes too, such as baked pineapple empanadas and pineapple pie. They all start with this same homemade pineapple filling, but each one gives it a different and delicious purpose.
And if you are craving other Costa Rican desserts using fruits, let me suggest:
Fig Preserves
Tropical Fruit Salad
Mango Mousse with no oven
Let me know in the comments how you would use this pineapple jam. And if you prepare it at home, share your photos with me 📸 so we can inspire more people to make it too.
Besitos! 🥰
Mara
Homemade Pineapple Jam
Equipment
- 1 Cutting board and knife
- 1 large pot
- 1 Bowls and measuring cups
- 1 Spatula and measuring spoons
Ingredients
- 1 pineapple
- ½ cup regular white sugar 110 g
- 2 tablespoons cornstarch 20 g
- 1 teaspoon vanilla extract
- ½ teaspoon salt 3 g
- 1 cup water + 4 tablespoons water to dissolve the cornstarch
Instructions
- Choose a ripe pineapple with a golden-yellow color and a sweet aroma. Cut off the leafy crown with a firm knife to begin preparing it.
- Carefully peel the pineapple, removing only the first thick layer of the skin and leaving the eyes. Then, remove the eyes in a second pass. This part of the pineapple can be reused.
- Dice the pineapple into small cubes, leaving some pieces slightly bigger and others smaller. This will create a homemade texture, with little pieces of pineapple you can feel when tasting the jam.
- Place the pineapple pieces in a deep pot and add the sugar, vanilla, water, and salt. Stir well before turning on the heat, until the sugar dissolves completely and you no longer feel it at the bottom of the pot.
- Cook over medium heat for about 13 minutes, stirring constantly. The mixture should bubble gently, without boiling too hard, so the pineapple does not overcook and can keep some of its texture.
- After that time, dissolve the cornstarch in a little cold water and add it to the pineapple mixture. Stir immediately so it blends in well, and continue stirring for about 2 more minutes, until the mixture thickens and becomes evenly glossy.
- Remove the pot from the heat and keep stirring the pineapple for about 45 more seconds, so the mixture finishes thickening evenly without sticking.
- Place a bowl with ice under the pot while you continue stirring the mixture. This helps stop the pineapple from cooking further and allows the cooling process to give the jam the ideal texture.
Notes
- The riper the pineapple, the sweeter and more aromatic the jam will be, and the less sugar you may need.
- Stir constantly to prevent the mixture from sticking to the bottom of the pot and to help it cook evenly.
- Control the heat and keep it at medium-low. A strong boil can overcook the pineapple and change its texture.
- Dissolve the cornstarch very well in cold water before adding it to the mixture to avoid lumps.
- Adjust the sugar according to your taste and the ripeness of the fruit.
- Cool the jam over ice to stop the cooking process and help keep its shiny, perfect texture.
- Use clean utensils when serving. Always use a clean, dry spoon to prevent the jam from becoming contaminated.
- Store the jam in sterilized jars to help keep it fresh for longer.
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