Pineapple Jam (Mermelada de Piña) - Mexican Preserves

Ingredients

  • 800 g Pineapple (Peeled and finely diced)
  • 400 g Granulated sugar (Granulated sugar (about 50% of fruit weight))
  • 120 ml Water (Water)
  • 1 piece Cinnamon (Cinnamon stick)
  • 15 ml Lime juice (Lime juice, added at the end)
  • 400 g Brown sugar (Brown sugar alternative)
    Alternative: Granulated sugar
  • 15 ml lemon juice (Lemon juice alternative)
    Alternative: Lime juice

Instructions

  1. Prep: Peel the pineapple, remove the core, and finely dice to speed up cooking.

  2. Combine pineapple, water, and the cinnamon stick in a wide saucepan. Bring to a gentle simmer over medium heat until the fruit softens and releases juice.

    Step 2 image

  3. Stir in the sugar. Cook at a steady simmer, stirring frequently and skimming foam, until thickened and glossy. Use a cold-plate test: a drop should wrinkle when pushed.

  4. Finish with lime juice; cook 1-2 minutes more. Remove the cinnamon stick.

  5. Jar: Ladle hot jam into clean, warm jars; seal and cool. Refrigerate and use within 2-3 weeks, or process according to safe canning guidelines.

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