Pineapple Vanilla Jam – Stove top and Instant Pot

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How many of you agree that homemade jams without preservatives are the best? If you haven’t tried any yet, I highly recommend this Pineapple Vanilla Jam. I bet you will never buy from the store again. With just a handful of ingredients, you can make a delicious, lip-smacking jam with no harmful preservatives.

Homemade Pineapple Vanilla Jam

I love pineapples and whenever I get them I usually make Pineapple Rasam, Kerala Pineapple Madura Curry , Grilled Pineapple and will save some to make this Pineapple Vanilla Jam. My daughter loves to spread this in her sandwich with homemade Instant Pot bread or roti for her lunch box. And as a mom, I need not have to worry about the preservatives the store-bought ones have.

How to make Pineapple Jam

Ingredients used

Stovetop Method

To make this pineapple jam, you need just a handful of ingredients. Pineapple, sugar, lemon juice, vanilla essence, and a pinch of salt. Just cook all the ingredients together till the jam consistency. The addition of vanilla essence enhances the flavor of the jam.

Instant Pot method

Add pineapple chunks and sugar to an Instant Pot. Give a nice stir and set the timer to 6 minutes of high pressure. Once it is done, let the pressure naturally release. Open the lid and either blend the pineapple chunks with a hand blender or mash them with a potato masher if you like chunks in your jam. I blended the cooked pineapple in a blender. Add the blended pineapple to the Instant Pot again. Press the saute button and saute the pineapple mix. Now add vanilla essence, extract of a half lemon wedge, and a pinch of salt. Saute the mix until it turns to jam consistency. Switch off the Instant Pot.

Make sure to refrigerate the jam in a clean container after it completely cools down and always use a dry spoon. Yes, I stress that. Then this jam will be good for 2 weeks. There will be some sneaky guys looking for this jam for sure.

Other jam recipes

Mango Jam

Strawberry Jam

Pineapple Jam recipe

INGREDIENTS

Pineapple Chunks – 2 cups

Sugar – 3/4 cup

Lemon Juice – 1 teaspoon

Vanilla essence – 1 teaspoon

Salt – a pinch

METHOD

Stovetop

• Take pineapple chunks and sugar in a wide pan.
• Cook on medium flame till the pineapple softens.
• Mash the chunks with a fork.
• Add vanilla essence and a pinch of salt.
• Cook until it leaves the sides of the pan and attains jam consistency.
• Add lemon juice and switch off the flame.
• Give a mix. When it completely cools down, store it in a clean jar.
• Refrigerate and use only a dry spoon.
• Stays good for 2 weeks if stored properly.

Instant Pot

• Add pineapple chunks and sugar to an Instant Pot. Give a nice stir and set the timer to 6 minutes of high pressure.
• Once it is done, let the pressure naturally release. Open the lid and either blend the pineapple chunks with a hand blender or mash them with a potato masher if you like chunks in your jam. I blended the cooked pineapple in a blender.
• Add the blended pineapple to the Instant Pot again. Press the saute button and saute the pineapple mix. Now add vanilla essence, extract of a half lemon wedge, and a pinch of salt.
• Saute the mix until it turns to jam consistency. Switch off the Instant Pot.

NOTES

1. Adjust the sugar as per your requirement and the sweetness of the pineapple.
2. If you want the jam in smooth consistency, skip the mashing step and blend the jam at the end.

4.98 from 36 votes

Homemade pineapple vanilla jam-stove top and Instant Pot

Author: Lathiya

With just a handful of ingredients, you can make a delicious, lip-smacking jam with no harmful preservatives.

Print Recipe Pin Recipe

Prep Time:5 minutes mins

Cook Time:25 minutes mins

Total Time:30 minutes mins

Course: Side Dish

Cuisine: International

Keyword: Easy pineapple jam, Homemade pineapple jam in Insant Pot, how to make pineapple jam in Instant Pot, Instant Pot Pineapple vanilla jam, Pineapple jam with no preservatives

Servings: 1 cup

Calories: 746.8kcal

Equipment

• Instant pot
• Blender
• Pan

Ingredients

• 2 Cups Pineapple Chunks
• 3/4 cup Sugar
• 1 teaspoon Lemon Juice
• 1 teaspoon Vanilla essence
• Salt a pinch

Get ingredients with

Instructions

Stovetop

1. Take pineapple chunks and sugar in a wide pan.
2. Cook on medium flame till the pineapple softens.
3. Mash the chunks with a fork.
4. Add vanilla essence and a pinch of salt.
5. Cook until it leaves the sides of the pan and attains jam consistency.
6. Add lemon juice and switch off the flame.
7. Give a mix. When it completely cools down, store it in a clean jar.
8. Refrigerate and use only a dry spoon.
9. Stays good for 2 weeks if stored properly.
10. Instant Pot
11. Add pineapple chunks and sugar to an Instant Pot. Give a nice stir and set the timer to 6 minutes of high pressure.
12. Once it is done, let the pressure naturally release. Open the lid and either blend the pineapple chunks with a hand blender or mash them with a potato masher if you like chunks in your jam. I blended the cooked pineapple in a blender.
13. Add the blended pineapple to the Instant Pot again. Press the saute button and saute the pineapple mix. Now add vanilla essence, extract of a half lemon wedge, and a pinch of salt.
14. Saute the mix until it turns to jam consistency. Switch off the Instant Pot.

Notes

• Adjust the sugar as per your requirement and the sweetness of the pineapple.
• If you want the jam in smooth consistency, skip the mashing step and blend the jam at the end.

Nutrition

Calories: 746.8kcal | Carbohydrates: 193.7g | Protein: 1.8g

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The post was originally published in 2018 and is now updated with more content and new pictures.