If you love the bright, tropical flavor of pineapple, you are going to love this easy homemade pineapple jelly. It’s sweet, fruity, and full of pineapple flavor, with a beautiful golden color that looks just as good as it tastes.
Making jelly at home might sound intimidating, but it is actually pretty simple once you get the hang of it. Pineapple juice, sugar, and pectin come together to create a smooth, spreadable jelly that is perfect for toast, biscuits, English muffins, and so much more.
This is also a great recipe when you have extra pineapple juice on hand and want to turn it into something delicious.
Why You'll Love This Pineapple Jelly
Homemade pineapple jelly has such a fresh, tropical flavor that you just don't get from most store-bought jellies. Since jelly is made with juice rather than chunks of fruit, the finished texture is smooth, clear, and easy to spread.
It's perfect for:
- Toast and English muffins
- Homemade biscuits
- Buttermilk biscuits
- Scones
- Pancakes and waffles
- PB&J sandwiches
- Glazing chicken or pork
- Adding to cheese and charcuterie boards
- Homemade food gifts
A jar of this sunny yellow jelly also makes a wonderful homemade gift.
Ingredients for Homemade Pineapple Jelly
For a basic batch of pineapple jelly, you will need:
- 4 cups pineapple juice
- 1 box powdered fruit pectin (1.75 ounces)
- 5 cups granulated sugar
- 1 tablespoon lemon juice
The lemon juice adds a little acidity and helps balance the sweetness of the pineapple.
Important: When making jelly with pectin, measure your ingredients before you begin. Once the mixture starts boiling, the recipe moves quickly.
What Kind of Pineapple Juice Should I Use?
You can use bottled or canned 100% pineapple juice for this recipe. Avoid pineapple juice cocktails or drinks that have a lot of added ingredients.
You can also make pineapple juice from fresh pineapple, but you will want to strain it very well before making jelly. Jelly should have a smooth, clear consistency without pieces of fruit or pulp.
If your pineapple juice contains a lot of pulp, pour it through a fine-mesh strainer or cheesecloth before measuring it for the recipe.
How to Make Pineapple Jelly
Before you start cooking, wash your jars, lids, and rings and prepare them according to the manufacturer's directions.
Pour the pineapple juice and lemon juice into a large, heavy-bottomed pot.
Add the powdered pectin and whisk until combined.
Place the pot over medium-high heat and bring the mixture to a full rolling boil, stirring frequently. A rolling boil is a boil that continues even while you are stirring.
Once the juice mixture reaches a full rolling boil, add all of the sugar at once.
Stir constantly until the sugar has completely dissolved.
Return the mixture to a full rolling boil and boil hard for 1 minute, stirring constantly.
Remove the pot from the heat.
If any foam has formed on top of the jelly, skim it off with a spoon.
Carefully ladle the hot pineapple jelly into prepared jars, leaving the appropriate headspace for your jars and processing method.
Wipe the rims clean and add the lids and rings.
If you are making refrigerator jelly, allow the jars to cool before transferring them to the refrigerator.
How Do I Know If My Jelly Will Set?
One of the hardest parts about making homemade jelly is waiting to see if it sets!
Don't worry if your pineapple jelly still looks thin when you pour it into the jars. Hot jelly is supposed to be fairly liquid.
As it cools, the pectin begins working and the jelly thickens.
It can take anywhere from several hours to 24–48 hours for homemade jelly to reach its final consistency, so resist the temptation to declare the batch a failure too soon.
Tips for Making the Best Pineapple Jelly
Measure carefully. Jelly recipes depend on the correct balance of juice, sugar, acid, and pectin.
Use a large pot. Jelly bubbles up dramatically when it boils. A larger pot gives the mixture plenty of room and helps prevent boil-overs.
Don't reduce the sugar without using an appropriate low-sugar pectin. Traditional pectin relies on a specific amount of sugar to produce a proper gel.
Add the sugar all at once. Have it measured and ready before you start cooking.
Use a timer. Once the mixture returns to a rolling boil after adding the sugar, boil it for the time specified by your pectin recipe.
Give it time to set. Jelly often continues thickening as it cools.
Can I Make Pineapple Jelly Without Pectin?
It is possible to make some homemade jellies without commercial pectin, but pineapple isn't the easiest fruit for naturally setting jelly.
Using commercial pectin makes the process much more reliable and gives you a consistent, spreadable texture.
If you want to make a reduced-sugar version, look for pectin specifically designed for low- or no-sugar recipes rather than simply reducing the sugar in a traditional jelly recipe.
Pineapple Jelly vs. Pineapple Jam
What's the difference between pineapple jelly and pineapple jam?
It all comes down to the fruit.
Pineapple jelly is made primarily from pineapple juice. The finished product is smooth and translucent without chunks of fruit.
Pineapple jam is made with crushed or chopped pineapple, giving it a thicker texture with pieces of fruit throughout.
Both are delicious, but jelly is especially nice when you want something silky and easy to spread.
Fun Ways to Use Pineapple Jelly
Don't limit this homemade jelly to breakfast!
Warm a spoonful and brush it over grilled chicken or pork for a sweet tropical glaze. You can also combine pineapple jelly with barbecue sauce, soy sauce, or a little hot sauce to create a quick sweet-and-savory sauce.
For an easy appetizer, spoon pineapple jelly over softened cream cheese and serve it with buttery crackers.
It's also delicious paired with Brie, sharp cheddar, or goat cheese on a charcuterie board.
For something with a little heat, combine pineapple jelly with finely chopped jalapeños or red pepper flakes for an easy sweet-and-spicy condiment.
How to Store Homemade Pineapple Jelly
Refrigerator pineapple jelly should be kept covered in the refrigerator.
For longer-term pantry storage, use a tested water-bath canning recipe and follow current safe-canning recommendations for jar size, headspace, processing time, and altitude adjustments. Do not assume that a refrigerator jelly recipe is automatically safe for shelf-stable canning.
Once a jar has been opened, keep it refrigerated.