Description
This Pineapple Upside Down Cake Jam is a sweet and tangy preserve inspired by the classic dessert. With the flavors of caramelized pineapple, brown sugar, and a hint of vanilla, it’s the perfect spread for toast, biscuits, or even as a topping for cakes and ice cream.
Ingredients
Scale
- 2 cups fresh pineapple, finely chopped
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon cornstarch (optional, for thicker consistency)
- 1/4 cup water
- 1 tablespoon butter (optional, for extra richness)
Instructions
- In a medium saucepan, combine the chopped pineapple, brown sugar, white sugar, lemon juice, vanilla extract, cinnamon, and nutmeg. Stir to combine.
- Heat over medium heat, stirring occasionally, until the mixture starts to simmer and the sugars are dissolved, about 5 minutes.
- In a small bowl, whisk the cornstarch with water to make a slurry, then slowly add it to the simmering mixture. Stir constantly as the jam thickens, about 5-7 minutes.
- If you prefer a smoother jam, you can blend the mixture with an immersion blender at this point.
- Once the jam has thickened to your desired consistency, remove from heat and stir in the butter, if using, for extra richness.
- Let the jam cool slightly before transferring to sterilized jars. Seal and refrigerate. The jam will keep for up to 2-3 weeks in the fridge or can be canned for longer storage.
Notes
- For a smoother texture, blend the pineapple mixture after cooking.
- This jam is perfect as a topping for pancakes, waffles, or as a filling for pastries.
- If you’re canning, follow proper canning procedures for shelf storage.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Jam
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 35
- Sugar: 8g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg