Pineapple Conserve
Preparation time
Cooking time
Total time
A wonderful accompaniment to sweet or savoury dishes. Sticky, sweet and an intense pineapple flavour.
Recipe type: Jam
Cuisine: British
Servings: 250ml
  • 450g pineapple flesh finely chopped
  • 220 g (1 cup) caster sugar
  • 1 lime, juiced divided into two
  • 2 Tablespoons water
  • For a sweet jam option
  • 1 teaspoon vanilla paste
  • For a savoury jam option
  • 1 teaspoon red chilli chopped or to taste
  • Equipment a sterilised jar 340g
  1. In a medium pot on a low heat add all the ingredients and half the lime juice stir then simmer for about 30 minutes or until the mixture has reduced and looks glossy.
  2. Stir in the remaining lime juice and add the conserve to a sterilised jar.
  3. Serve the jam once cooled or add to a sterilised jar and store for 4-6 weeks in the fridge.
1 pineapple peeled and cored will be about 430g I added a little of the softer core to make up the balance. But it isn't fussy if you have 20g less pineapple you may just need to simmer the conserve for a little longer.
Cutting the pineapple into pieces that will then be the final product. The fruit in the conserve do not lose their shape, big pieces do not disintegrate as you cut them will be how the end product will be.
The temperature on a thermometer will be 100 degrees.
If you do not have a thermometer put a teaspoonful of the conserve onto a cold plate and not straightway or you will burn your skin, draw your finger through the mixture, the conserve should stay on either side and not pool back together..
If it runs straight back together then simmer for another 5 minutes and test again on another cold plate.
Recipe by Marissa's Recipes & Ideas at