Pineapple Mango Lime Jam in Slow Cooker
This slow cooker pineapple mango jam is bright, tropical, and full of fresh summer flavor. Sweet frozen mango and juicy pineapple cook down into a glossy homemade jam with the perfect balance of fruity sweetness and fresh lime. It’s easy, sunny, and absolutely delicious on everything from toast to cheesecake.
Ingredients
- 16 ounces frozen mango chunks (fresh may also be used)
- 16 ounces frozen pineapple chunks (fresh may also be used)
- 1 cups granulated sugar
- 2 tablespoons fresh lime juice, divided (more can be added to taste)
- 1 teaspoon lime zest, divided
- 2 tablespoons low-sugar powdered pectin
- Pinch kosher salt
Instructions
- Add the mango, pineapple, sugar, half of the lime juice, half the lime zest, and salt to the slow cooker. Stir to combine.
- Cover slightly ajar and cook on HIGH for 3 to 4 hours, stirring occasionally, until the fruit is very soft and broken down. Mash the fruit with a potato masher or blend with an immersion blender until your desired consistency is reached.
- Stir in the powdered pectin until fully dissolved. Add the remaining lime zest and juice. Continue cooking uncovered for 15 to 20 minutes, stirring occasionally, until slightly thickened.
- Turn off the slow cooker and allow the jam to cool. The jam will continue to thicken as it chills. Transfer to clean jars or containers and refrigerate until ready to use.
Notes
For more helpful hints, substitution ideas, slow cooking tips, and other delicious recipe ideas, check out my post above.
CROCKPOT COOKING TIPS: Every slow cooker heats a little differently, so cooking times can vary. Once you know how your crock pot runs (hotter or cooler), you can adjust as needed.
TIPS: Leave the lid slightly cracked during cooking so excess moisture can escape and the jam thickens properly. Frozen fruit works great here and keeps prep extra easy. Blend the jam completely smooth or leave it slightly chunky depending on your preference.
VARIATIONS: Add finely diced jalapeño for a sweet-heat version, or stir in shredded coconut for extra tropical flavor. A splash of vanilla extract also tastes amazing with the pineapple and mango combination.
SERVING SUGGESTIONS: Spread on toast, biscuits, or English muffins. Spoon over yogurt, pancakes, cheesecake, or vanilla ice cream. It also works beautifully as a glaze for grilled chicken, shrimp, or pork.
STORAGE: Store pineapple mango jam in an airtight container or jar in the refrigerator for up to 2 weeks. For longer storage, freeze in freezer-safe containers or jars leaving a little room at the top for expansion for up to 3 months. Thaw overnight in the refrigerator before serving.
Nutrition
Calories: 65kcalCarbohydrates: 17gProtein: 0.3gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.03gSodium: 3mgPotassium: 54mgFiber: 1gSugar: 15gVitamin A: 216IUVitamin C: 16mgCalcium: 5mgIron: 0.1mg
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