Pineapple All-Fruit Jam

Pineapple All-Fruit Jam is an all-fruit cooked jam made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy. This recipe was created by Allison Carroll Duffy for Pomona’s Pectin. She says: “It’s delicious swirled into yogurt, or on top of vanilla ice cream.”

Yield: 3-4 cups

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

Pineapple All-Fruit Jam Ingredients:

3 cups peeled, crushed fresh pineapple
2 teaspoons calcium water
1 cup white grape juice concentrate
2 teaspoons Pomona’s Universal Pectin

Pineapple All-Fruit Directions

1. Wash and rinse jars, lids, and screw bands. Set screw bands aside until ready to use. Place jars in boiling water bath canner with a rack, fill at least 2/3 of the way full with water, and bring to a boil. Boil jars for 10 minutes to sterilize (add 1 additional minute of sterilizing time for every 1000 feet above sea level), then turn down heat and let jars stand in hot water until ready to use. Place lids in water in a small pan, bring to a low simmer, and hold there until ready to use.

2. Put the crushed pineapple in a sauce pan and add the calcium water. Set aside.

3. In a separate sauce pan, bring the white grape juice concentrate up to a boil. Then, pour it into a blender or food processor, and add the pectin powder. Blend until the pectin powder is fully dissolved–about 1-2 minutes. As the mixture will be hot, be sure to vent the lid while you are blending.

4. Put the sauce pan with the pineapple mixture on the stove and bring it up to a rolling boil over high heat. Add the pectin-white grape juice concentrate mixture, then stir vigorously for 1 to 2 minutes, still over the highest heat, to dissolve pectin. Return the jam to a boil, then remove from heat.

5. Remove hot jars from canner and fill jars with jam, leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).

6. Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, return the canner to a rolling boil, and boil for 10 minutes. Add 1 minute additional processing time for every 1000 feet above sea level.

7. Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner.

8. Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed. Remove screw bands from sealed jars, rinse off outside of jars if necessary, label jars, and store for later use.

Recipe by Allison Carroll Duffy
Photos by Allison Carroll Duffy and Shelby Collings

Read Allison’s complete blog post here.

You may also like: Kiwi-Raspberry-Lime Jam

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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5 thoughts on “Pineapple All-Fruit Jam

  1. Hello. First, love your pectin. Second, I’m wondering what the significance is for adding the grape juice? Could one simply omit it and use water or pineapple juice instead? I currently have 2 pineapples on my counter that need used but no grape juice. This recipe looks delicious so I will be trying it in the near future. Thanks!

    • Hello Nellie,

      Thanks for the great question! We have never made this recipe with water or pineapple juice, we have only made it with the concentrated white grape juice or a concentrated apple juice. The pH of the jam will be effected by using water or pineapple juice, and it may no longer be safe for canning.
      You are welcome to give it a go, and test it yourself. We would love to hear how it goes.

      Happy jamming!

      • Thank you for the prompt response. I wasn’t sure if it mattered since the pineapple has a high enough pH that lemon juice didn’t need to be added. Additionally, any suggestions on a recipe for a simple kiwi jam? I thought this may be a good start (subbing the pineapple for kiwi) since I seen some other recipes that called for kiwi and unsweetened pineapple juice. Another reason behind the first question. Thanks again!

        • Hello Nellie,

          My pleasure! For Kiwi Jam, we do have a developed recipe from our cookbook, Preserving with Pomona’s Pectin, which is wonderful and available at your local bookstore or online at

          Kiwi-Lime Jam with Pomona’s Pectin
          2 3/4 pounds ripe Kiwis
          1 lime
          2 teaspoons calcium water
          1 1/4 cup sugar or 3/4 cup honey
          2 teaspoons Pomona’s Universal Pectin

          1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

          2. Slice kiwis in half. Using a small spoon, scoop the fruit out of the skin and discard the peels. Mash the fruit by hand (do not use a food processor) in a large bowl.

          3. Wash the lime thoroughly. Using a zester or a very fine grater, grate the exterior peel of the lime until you have accumulated 1/2 teaspoon of lime zest. Set zest aside. Slice lime in half and squeeze out the juice. Set the juice aside, and discard seeds and remaining peel.

          4. Measure 4 cups of mashed kiwi (saving extra for another use), and combine the measured quantity in a saucepan with the lime zest, lime juice and calcium water. Mix well.

          5. Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Mix thoroughly and set aside.

          6. Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.

          7. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

          • Thanks so much! I have the book saved to my wish list so maybe I will get it tomorrow for Valentine’s day.

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