Pineapple Upside Down Cake Jam Recipe: A Tropical Twist for Toast and More

If you’re looking for a way to bring a burst of tropical flavor into your kitchen, this Pineapple Upside Down Cake Jam is a game-changer. Inspired by the classic dessert, this homemade jam blends the bright, tangy taste of pineapple with the sweet notes of brown sugar and cherries. It’s the perfect topping for your morning toast, a delicious companion to pancakes, or a charming homemade gift. Plus, it’s a fun project for anyone passionate about preserving seasonal flavors.

Crafted with simple ingredients and a bit of love, this jam doesn’t just preserve fruit—it captures joy in a jar. Whether you’re a seasoned canner or just starting your jam-making journey, this recipe offers an easy and rewarding experience.

Ingredients

Here’s everything you’ll need to make this flavorful jam:

• 2 quarts crushed pineapples (about 2 whole)
• 2 1/2 cups white granulated sugar
• 2 1/2 cups brown sugar
• 1 lemon (pulp and juice, thinly sliced)
• 2 cups water
• 1 jar (16 oz) maraschino cherries (chopped and rinsed)
• 1 tsp almond extract

Instructions

1. Prepare your canning supplies: Have your mason jars, lids, and rings washed, sterilized, and ready to go.
2. Cook the base: In a large saucepot, combine the crushed pineapples, both sugars, lemon (with pulp), and water. Bring to a gentle boil, stirring often until the sugar fully dissolves.
3. Reach the gelling point: Once the mixture starts bubbling and becomes glossy, cook it rapidly while stirring until the jam reaches the gelling stage. This may take a bit of time, so be patient and keep stirring to prevent sticking.
4. Finish the jam: Remove the pot from the heat and skim off any foam from the surface. Stir in the chopped maraschino cherries and almond extract. Mix thoroughly.
5. Jar the jam: Ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace at the top.
6. Seal and process: Wipe the jar rims, apply the lids, and tighten the rings until just finger-tight. Process the jars in a boiling water bath canner for 15 minutes.
7. Let it set: Remove jars from the water bath and let them rest undisturbed for 24 hours so they can properly seal and set.

Once cooled and sealed, your jam is ready to bring sunshine to any dish.

Benefits of This Craft

Making Pineapple Upside Down Cake Jam at home offers numerous benefits beyond the delicious final product:

• Creative control: You can adjust sweetness or tartness based on your preferences, and even swap cherries or add spices.
• Homemade gifts: A jar of this golden jam makes a thoughtful, heartfelt gift for birthdays, holidays, or special occasions.
• Seasonal preservation: Preserving fruit when it’s in season ensures you get peak flavor and value.
• Nostalgic twist: The taste of pineapple upside-down cake in jam form evokes comfort and tradition in a new, spreadable way.
• Healthier option: Homemade jam often contains fewer preservatives and additives than store-bought versions.

Tips

• Use ripe pineapples: Choose fragrant, golden-yellow pineapples for the best flavor and sweetness.
• Check for gelling: Test the jam’s consistency by placing a small spoonful on a chilled plate. If it wrinkles when pushed, it’s ready.
• Skim foam promptly: Removing foam right after cooking gives your jam a clear, appealing look.
• Sterilize your jars: Always sterilize jars by boiling them or using a dishwasher’s high-heat cycle to prevent contamination.
• Store in cool, dark place: Light and heat can reduce jam quality over time, so choose your storage spot carefully.

What Does It Taste Like?
This jam tastes like dessert in a jar. The pineapple brings a juicy, tropical base, while the brown sugar adds a warm, caramelized sweetness. Lemon adds brightness and balance, and the maraschino cherries give a pop of color and classic upside-down cake flavor. The almond extract ties it all together with a subtle nutty depth. It’s sweet, tangy, and nostalgic—perfectly spreadable comfort.

How to Store
Proper storage is key to preserving the flavor and safety of your homemade jam.

• Unopened jars: Store in a cool, dark place for up to 12 months.
• Opened jars: Once opened, keep the jam in the refrigerator and consume within 3 weeks.
• Unsealed jars: If a jar didn’t seal properly during canning, refrigerate it immediately and use it within a few weeks.

Always label your jars with the date of preparation to track freshness.

Making Pineapple Upside Down Cake Jam is a rewarding kitchen adventure. It’s a delightful way to combine the comfort of classic desserts with the satisfaction of homemade preserves. With a short list of ingredients, simple instructions, and endless ways to enjoy it, this jam will soon become a favorite in your household. Try it on waffles, swirl it into yogurt, or pair it with cheese for a unique snack.

FAQ

Can I use canned pineapple instead of fresh?
Yes, though fresh pineapple offers better flavor. If using canned, choose unsweetened crushed pineapple and drain it well.

Do I need pectin for this jam?
No, the recipe achieves a proper gel through the natural pectin in the fruit and lemon, along with sugar content and cooking time.

What if my jam doesn’t set?
Let it cool for 24–48 hours. If still too runny, you can reboil it with a bit of added lemon juice to help it thicken.

Can I skip the almond extract?
Yes. It adds a pleasant background flavor, but it’s not essential. You can replace it with vanilla extract or omit it entirely.

Are maraschino cherries necessary?
They provide the “upside-down cake” feel. If you prefer, substitute with dried cherries or skip them for a more classic pineapple jam.