Pineapples are naturally sweet, which means you can easily make Pineapple Jam without adding a lot of sugar. Chef Eddy's Pineapple Jam only requires 3/4 cup of sugar and you don't even have to add pectin. Technically we probably should name this recipe Pineapple Fruit Spread due to its reduced sugar amount. French pastry chefs often mix equal amounts of this spread with fresh diced pineapple as a filling for cakes and other desserts.
Peel pineapple, cut into 1/4-inch-thick slices. Remove core using a round cookie cutter or knife. Cut crosswise in 1/4-inch-thick wedges/pieces.
Measure 3 cups of pineapple pieces and place in saucepan. If you have enough pineapple to make another (fourth) cup you can do so. For every additional cup of pineapple add 1/4 cup sugar.
Add sugar to saucepan and bring to a boil. Once boiling, reduce to a low simmer. Stir occasionally.
Simmer mixture until majority of liquid has evaporated. When tilting pan, only about 3 tablespoons of liquid should drain to bottom and be visible.
Add vanilla extract and let cool.
Stir and place in jar. Keep refrigerated for up to a week or store in freezer. (This fruit spread cannot be canned and stored at room temperature because it does not contain enough sugar to safely preserve.)
