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Pineapple Vanilla Jam

Pineapple Vanilla Jam

Pineapple Vanilla Jam - a tropical way to start your day!
Course Jam
Cuisine Tahitian
Author Manuela Zangara


  • 620 gms – 1⅓ lbs. pineapple cubed
  • 330 ml – 11 oz. water
  • 475 gms – 2 ¼ cups + 1 tbsp sugar
  • Juice of 1 lemon
  • 1 vanilla bean scraped


  1. Put the pineapple and water in a pot and cook over medium heat, uncovered, for about 20 minutes or until the pineapple has softened and the water has almost evaporated.
  2. Blend it with a hand mixer.
  3. Add the sugar and lemon juice and cook, stirring, for about 20 to 30 minutes or until thick. Remove the foam with a slotted spoon for a clearer jam.
  4. After 15 minutes, add the scraped vanilla bean.
  5. While the jam is cooking, put a small plate in the freezer.
  6. After 20 minutes, when the jam appears like it is beginning to gel, put the fire off.
  7. Put a small amount of jam on the frozen plate and return it to the freezer for a few minutes. If it wrinkles when you nudge it, it’s ready. If not, cook it some more and test it again until it’s ready.
  8. Store the jam in sterilised jars.