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Instant Pot Pineapple Jam without pectine

Pineapple Jam Instant Pot

Pineapple Jam Instant Pot made with fresh pineapple and without pectine and preservatives. You'll love this homemade Instant Pot Pineapple Jam that also lasts long.
5 from 1 vote
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Course: Breakfast
Cuisine: American
Keyword: 3 ingredients pineapple jam instant pot, homemade pineapple jam, Instant Pot Jam, Instant Pot Pineapple Jam, Instant Pot Pineapple jam without pectin, Pineapple Jam Instant Pot
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 8 ounce
Calories: 94kcal
Author: Meghna
Cost: $2


  • 2.5 cups fresh pineapple diced into small pieces
  • 1 cup white sugar
  • 3 tbsp lemon juice


  • Add the chopped pineapple pieces in the steel pot of the Instant Pot along with Sugar and lemon juice. Give everything a good mix and rest it for just 5 mins. This will help extract the natural juices from the pineapple and provide enough moisture required for pressure cooking.
  • Now, close the lid of the Instant Pot and SEAL the VALVE. PRESSURE COOK on HIGH for 5 mins.
  • Once, the pressure cooking cycle is over the Instant Pot will begin to beep. Immediately do a QUICK PRESSURE RELEASE by manually moving the valve from the SEALING to the VENTING position. Open the lid of the Pot carefully once the metal pin on the lid drops.
  • CANCEL the Pressure Cook function. You'll be left with lots of liquid. That's perfectly fine because we'll be cooking down the Jam until it gels.
  • Next, fish out the pressure cooked Pineapple blend in a blender coarsely or finely, it totally depends how you love your Jam (chunky or smooth). We love a chunky Jam we blended it coarsely.
  • Transfer the blended Pineapple into the Instant Pot. Press the SAUTE function and keep it on LOW heat setting. Simmer the Jam until it gels stirring from time to time. It took me around 10 mins to reach that ultimate Jammy Jam gel like consistency. You can reduce the simmering time and control the consistency of the Jam as per your liking. We love a thick Jam with a lovely sheen.
  • Once, the Jam gels turn off the Instant Pot. Bring out the steel insert of the Instant Pot and allow the Jam to cool down. The Pineapple Jam will thicken further as it cools down.
  • Once, the Jam reaches room temperature carefully transfer the Pineapple Jam into moisture free mason jars or any air tight container. Store in a dry, dark place and always use a moisture free spoon to scoop out the Jam. This will increase the shelf-life of the Jam.



  1. Measuring Units used, 1 cup = 240 ml & 1 teaspoon = 5 ml.
  2. Pineapple Jam with Honey: Sub the white sugar from todays recipe with 1/2 cup honey.
  3. Pineapple Jam with Maple Syrup: Sub the white sugar from todays recipe with 3/4 Maple Syrup.
  4. Pineapple Jam with Brown Sugar: Add 3/4 cup brown sugar instead of white sugar.
  5. Yeild: Approximately 8 oz Pineapple Jam.
  6. Consistency: Todays recipe will reward you with a thick Jam and that's how we love it. However, if you prefer slightly less thick Jams feel free to reduce the simmering time and keep the consistency the way you want.
  7. Can you use Canned Pineapple? I've not tried this recipe with canned pineapple as yet. 
Calorific details are provided by a third party application & are to be used as indicative figures only.
Nutrition Facts
Pineapple Jam Instant Pot
Amount Per Serving
Calories 94 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 1mg0%
Potassium 51mg1%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 23g26%
Protein 1g2%
Vitamin A 24IU0%
Vitamin C 22mg27%
Calcium 5mg1%
Iron 1mg6%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.


Calories: 94kcal | Carbohydrates: 25g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 51mg | Fiber: 1g | Sugar: 23g | Vitamin A: 24IU | Vitamin C: 22mg | Calcium: 5mg | Iron: 1mg