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Easy Pineapple Upside-Down Cake Jam Recipe

Easy Pineapple Upside-Down Cake Jam

A soft-set, spreadable jam inspired by classic pineapple upside-down cake, with crushed pineapple, maraschino cherries, and brown sugar. Makes approximately 5 to 6 half-pint jars.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 5 servings
Ingredients Method Notes

Ingredients
  

Fruit and Flavor
  • 1 20-ounce can Crushed pineapple in juice, undrained
  • 1 10-ounce jar Maraschino cherries, drained and finely chopped
  • 1 tablespoon Bottled lemon juice
  • 1 teaspoon Vanilla extract, optional
Sweeteners and Set
  • 1 1.75-ounce package Powdered fruit pectin
  • 3 cups Granulated sugar
  • 1 cup Firmly packed light brown sugar

Method
 

Step-by-Step
  1. Prepare the jars, lids, rings, and boiling-water canner. Keep the clean jars hot until they are ready to fill.
  2. Add the undrained crushed pineapple, finely chopped cherries, bottled lemon juice, and powdered pectin to a large saucepan. Stir thoroughly to combine.
  3. Bring the fruit mixture to a full rolling boil over medium-high to high heat, stirring frequently. The boil should continue even while you stir.
  4. Add the granulated sugar and firmly packed brown sugar all at once. Stir until the sugars dissolve completely.
  5. Return the mixture to a full rolling boil and boil hard for exactly 1 minute, stirring constantly so the fruit does not scorch.
  6. Remove the saucepan from the heat. Stir in the vanilla, if using, and skim away any foam from the surface.
  7. Ladle the hot jam into hot jars, leaving approximately 1/4 inch headspace. Wipe the rims, apply the lids and rings, and process in a boiling-water bath for 10 minutes, adjusting for altitude according to standard canning guidance.
  8. Remove the jars and let them cool undisturbed for 12 to 24 hours. Check that every lid has sealed before labeling and storing.

Notes

Do not reduce the sugar or pectin in a shelf-stable version because both are important to the set. For refrigerator jam, skip water-bath processing, use clean containers, refrigerate, and consume within several weeks. Follow current USDA or extension-service instructions for shelf storage.