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Cranberry Pineapple Jam

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Cranberry Pineapple Jam
By Mary L. of Columbia, South Carolina
Makes about 4 (8 oz) half pints

For an easy jam recipe you can enjoy for the holidays or all year long, combine chopped cranberries with pineapple. And with Ball® RealFruit® Instant Pectin, you'll have jam in less than an hour.

You will need:

1-1/2 cups sugar
5 Tbsp Ball® RealFruit® Instant Pectin
2 cups fresh or frozen coarsely chopped cranberries
1 8-oz can crushed pineapple with juice
2 Tbsp freshly squeezed lemon juice
1 Tbsp grated orange zest
4 Plastic Ball® (8 oz) Freezer Jars


1.) STIR sugar and instant pectin in a bowl until well blended.
2.) ADD cranberries, pineapple and juice, lemon juice and orange zest. Stir 3 minutes.
3.) LADLE jam into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks or freeze up to 1 year.