Pineapple Rum Jam with Lime

Posted on 07 February 2013

Pineapple Rum Jam with Lime

I dream of tropical climes.

Ok, I realize that I am back in the Mediterranean climate of the Bay Area so I (arguably) have little right to complain. This morning’s unexpected rain does not compare to the anticipated 20-something inches of snow in the Boston and New York metropolitan areas this weekend.

But it is generally in early February that I succumb to the doldrums of seasonal affective disorder. I am clinging to the fact that the beginning of Daylight Saving Time is only 4 1/2 weeks away.

Pineapple Rum Jam with Lime

The real question is why there is even standard time at all. Let’s be honest here — that 35% of the year is the worst. Let’s eliminate standard time altogether!

Another — perhaps easier — option is to create tropical concoctions all winter long. This month’s Can It Up choice of frozen fruit required — nay, demanded! — that I use non-local fruit, preferably of the tropical variety.

Pineapple Rum Jam with Lime

This recipe recalls the very first preserves I ever made: pineapple lime jam. I used the jam cycle of the bread machine (who knew that existed?!) rather than the usual method. The rumor is that the result was so exquisite that my father-in-law ate it straight out of the jar. I’m sorry that it’s taken me nearly 6 years to revisit the combination (adding alcohol makes everything better!), but the first jar of this batch is on its way to him.

I am off to use the leftovers to whip a luscious cocktail.

Pineapple Rum Jam with Lime

Pineapple Rum Jam with Lime

Yield: 4 8-ounce jars


16-ounce bag frozen pineapple
3 limes
2 1/2 cups granulated sugar
1 box powdered pectin
3 tablespoons white rum


Place the frozen pineapple in a large stainless steel saucepan. Zest and juice the limes and put in the saucepan with the pineapple. Add the powdered pectin and mix well.
Bring to a boil over high heat. Add sugar all at once and bring back to a boil. Boil hard for 1 minute, stirring constantly.
Remove from heat and add in rum.
Process 10 minutes.

19 responses to Pineapple Rum Jam with Lime

  • Xena says:

    Sounds like just the remedy for the Winter Blues. It’s a tough time in the Northeast. Your jars look clear, jelly-like. Did you puréed the pineapples or use juice?

    • allfourburners says:

      Xena, I used pineapple chunks. I often mash my fruit to bits to release their juices. Perhaps that’s what makes the jam look jelly-like.

  • Kimi says:

    So just for a kick, I added a bit of coconut just before the final “boil hard for 1 minute.” INCREDIBLE! We call this the Pina Colada version. I LOVE you original recipe and it is a house favorite!! Thank you 😀

    • allfourburners says:

      Kimi, excited that you tried it out and that you tried a different twist. I’m so intrigued! What kind of coconut did you use?

      • Kimi says:

        I used a modest handful of shredded coconut and then lightly toasted it to bring out that nutty flavor.

  • bex says:

    Sounds DELISH!! Once you finished the above steps, did you then put the mixture into the bread machine on the jam setting? Im a jam virgin 😛

  • B says:

    My jam isn’t setting up, any suggestions? I used liquid pectin instead of powdered, could that be the issue?

    • allfourburners says:

      Hi B, yes, it is likely the substitution of liquid for powdered. In general, powdered pectin is added at the beginning of the process, with the sugar added later. With liquid, it’s the reverse (sugar first, pectin after boiling). Read the instructions that came with your pectin to confirm that these rules of thumb apply to the particular pectin that you use.

      That said, it sounds as though you have some lovely pineapple rum syrup on your hands!

  • Sam says:


    Just wondering if i can use fresh pineapples instead? Looking forward to trying this recipe as soon as i hear back!

    • allfourburners says:

      Hi Sam, I haven’t tried that way, but take a shot! If you have fresh local pineapple available to you, then I am extremely jealous!

  • Garden Gates says:

    I made this with fresh pineapple. I used 4 pounds of chopped fresh pineapple, 2 limes, and some bottled lime juice. I cooked that down, but it mainly stayed solid, so I used an immersion blender to blend it up. That worked really well. I also used low sugar pectin and 4 c sugar. It ended up making a little over 8 jars. Tasty!

    • allfourburners says:

      Hi Garden Gates, that sounds lovely. I may have to try this recipe with fresh pineapple this year. Enjoy!

  • Diane says:

    I just made this using fresh pineapple and it did foam a bit when boiling…I’ve noticed a clear liquid forming at the bottom of each processed jar – meaning – its separating…anyone else have this issue? I did use an immersion blender and followed directions to the T – thanks, Di

    • allfourburners says:

      Diane, no need for concern. Just mix up each jar as you open it and you’ll have yummy fruit chunks in every bite. Enjoy!

  • Stephanie says:

    Hi! I was just wondering how much is in the box of pectin? Thanks!

    • allfourburners says:

      Stephanie, a standard box of powdered pectin is 1.75 ounces. Hope this helps!

  • JOSIE says:

    I didn’t have any rum, so I used bourbon. Wow, is it wonderful! I will have to hide it ’til Christmas if I want any for gifting….

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