Instant Pot No Pectin Pineapple Jam

It’s canning season at our house and today I made some No Pectin Pineapple Jam! This is such a simple recipe and I’m going to share how you can make it even if you don’t have a lot of canning equipment. To can this pineapple jam all you need to do is use the water bath method and you can do this using your Instant Pot.

This recipe can also be made on the stove top, you just need to have a pan deep enough so that the jars will be covered with water.

Before you get started with the jam, fill the inner liner of your Instant Pot with hot water and turn it on to sauté, we want to bring this water to a boil and it will take some time so be sure to do this first.

For the recipe you will need only 2 ingredients.
2 cans of crushed pineapple in JUICE, not SUGAR and regular white sugar!
Jelly Jars
Canning lids and rings

Open 1 can and pour pineapple and juice into a measuring cup. Open the 2nd can and DRAIN the juice through a fine mesh sieve, then add to measuring cup. Mine measured 4 cups…so you will need 4 cups of white sugar. If yours measured 3 cups, then you would use 3 cups of white sugar. In other words…equal parts sugar to fruit.

Pour the pineapple and juice into a non-reactive pan (not aluminum) and add the sugar and stir until mixed.

Bring mixture to a boil and turn heat down to low and simmer for 20 minutes, stirring occasionally.

Just make sure your heat is still high enough that the mixture will continue to simmer.

Once mixture has cooked for 20 minutes and is thick, it’s now time to put into your canning jars.

To prepare canning jars, you will need to make sure they are washed. When the water in the Instant Pot has come to a boil you can add the jars for a few minutes just to sterilize them, or if you have run them through the dishwasher you can skip this step. Just rinse quickly with hot water to warm up the jars before putting in the hot jam. Also, have a pan of hot water ready and put your canning lids into the hot water.

Sometimes, I will heat some water in the microwave, remove from microwave and add lids and let the lids sit in the water while I prepare the jam.

Once the jars are ready, using a ladle, pour the hot jam into your jars.

Wipe the rims of the jars with paper towel that has been dipped in vinegar!

Once you have wiped the rims of the jars clean, add the canning lid and ring and tighten.

Make sure the trivet is in your instant pot and slowly add the jars to the boiling water. Be sure the water covers the jars by about 1″. Depending on the length of time you have spent, you may need to reset the sauté button because it will go off after 30 minutes. Bring the water back to a boil and boil the jam for 5 minutes.

After 5 minutes, using a jar lifter, remove the jars from the water and place on your counter- -you may want to protect counter with a folded kitchen towel.

This is also good on top of ICE CREAM!

When the jars cool, you may hear a popping sound, that will insure the jars are sealed. Another way to test is to press down on the center of the lid and if it doesn’t pop up and down, then you know the jars have sealed correctly and you can place this in your pantry! I have jelly that I made that is a few years old, but I doubt this jam will be around that long!!

I hope you will try this Pineapple Jam! Have a great day!