If you dream of enjoying the sweet, tropical flavors of a classic cake spread onto your morning toast, Pineapple Upside Down Cake Jam is about to make your breakfast dreams come true. This irresistible homemade jam is loaded with juicy pineapple, vibrant maraschino cherries, and a hint of warm cinnamon—capturing all the nostalgia of a retro dessert in each golden spoonful. It’s quick to whip up, absolutely gorgeous in the jar, and will make your kitchen smell downright heavenly. Trust me: once you try this recipe, you’ll want to swirl Pineapple Upside Down Cake Jam on everything from biscuits to baked brie!

Pineapple Upside Down Cake Jam Recipe - Recipe Image

Ingredients You’ll Need

For the Jam:
- 2 cups crushed pineapple (with juice)
- 1 1/2 cups brown sugar (packed)
- 1/4 cup maraschino cherry juice
- 1/2 cup chopped maraschino cherries
- 1 tablespoon lemon juice
- 1 (3-ounce) box pineapple gelatin
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 pouch (3 ounces) liquid fruit pectin

How to Make Pineapple Upside Down Cake Jam

Step 1: Combine the Base Ingredients

Start by gathering your largest, heaviest saucepan—the kind that helps keep even heat. Pour in your crushed pineapple (juice and all), brown sugar, maraschino cherry juice, lemon juice, and a sprinkling of cinnamon. Give everything a good stir, making sure the brown sugar dissolves completely. This is the moment when your kitchen will begin to smell like a bakery on a tropical island!

Step 2: Boil the Mixture

With all your ingredients combined, set the saucepan over medium-high heat and bring the mixture to a lively boil. Stir constantly so nothing sticks or scorches—this helps the flavors meld and makes sure your jam base turns out perfectly smooth and glossy.

Step 3: Add the Cherries

As soon as your mixture is bubbling nicely, stir in the chopped maraschino cherries. Let everything simmer for about 2 minutes. The cherries will plump up and infuse every bite of the Pineapple Upside Down Cake Jam with their unmistakable, vibrant sweetness.

Step 4: Stir in Gelatin, Pectin, and Vanilla

Take the pan off the heat, then quickly add the pineapple gelatin, liquid fruit pectin, and vanilla extract. Stir thoroughly until everything is dissolved and the jam looks glossy and cohesive. This step locks in the jam’s dreamy, spreadable texture and boosts the fruit-forward flavor.

Step 5: Fill and Seal the Jars

Grab your clean, sterilized jars (this step is key for preserving the jam’s freshness). Carefully ladle the hot Pineapple Upside Down Cake Jam into each jar, leaving about a quarter-inch of headspace at the top. Wipe the rims, pop on the lids, and process in a boiling water bath for 10 minutes if you’re planning to shelf-store them. If you’ll eat the jam within 3 weeks, it’s fine to let the jars cool, then refrigerate instead!

How to Serve Pineapple Upside Down Cake Jam

Garnishes

This jam is so pretty it barely needs anything extra, but a few pineapple tidbits or a maraschino cherry perched on toast will make your plate pop. A quick dusting of cinnamon or a drizzle of vanilla yogurt turns breakfast into a special occasion.

Side Dishes

Pineapple Upside Down Cake Jam is fabulous alongside creamy Greek yogurt, thick cottage cheese, or a warm stack of pancakes and waffles. It even shines as a filling for thumbprint cookies or slathered over freshly baked scones. For brunch, pair it with cheeses—think tangy goat cheese or buttery brie.

Creative Ways to Present

Try layering the jam in a parfait with cake cubes and whipped cream for a dessert that truly wows. Swirl it into cheesecake batter before baking or use it as a tropical sandwich spread with a salty ham. For parties, transfer jam into individual mini jars and tie on a handwritten label for the cutest edible gifts.

Make Ahead and Storage

Storing Leftovers

Once cooled, your Pineapple Upside Down Cake Jam will stay fresh in the fridge for up to 3 weeks. Store it in tightly sealed jars or containers to keep every spoonful tasting like the day you made it. Always use a clean spoon to scoop out the jam to help it last as long as possible.

Freezing

This jam freezes beautifully! Scoop cooled jam into freezer-safe containers, leaving about an inch for expansion. It’ll keep in the freezer for up to 6 months. To use, thaw in the fridge overnight and give it a gentle stir before spreading.

Reheating

If you’d like the jam a bit softer for pouring over pancakes or ice cream, pop a jar (make sure it’s heat-safe) into a bowl of warm water or microwave a spoonful in short bursts. Just don’t overheat—gently warming will keep the flavor and consistency perfect.

FAQs

Can I use fresh pineapple instead of canned?

Yes, you can! Be sure to finely crush and measure the fruit, including any natural juice. Using canned guarantees consistent texture and sweetness, but fresh pineapple will give your jam an even brighter, tangier kick!

Is it possible to make Pineapple Upside Down Cake Jam without pectin?

Pectin is essential for achieving that classic, spreadable jam consistency in this recipe. If you skip it, the jam may turn out runnier, more like a sauce. For best results, stick with the fruit pectin as written.

Can I reduce the sugar for a less sweet jam?

While you can slightly reduce the sugar, it helps with thickening and acts as a natural preservative. If you cut back too much, your texture and shelf life may suffer, and the flavors won’t be as deeply caramelized.

How can I intensify the cherry flavor?

Easy! Just add extra chopped maraschino cherries or a splash more cherry juice. You can also stir in a few drops of cherry extract for an even bolder fruit pop.

Is Pineapple Upside Down Cake Jam gluten-free?

Absolutely! This recipe contains no wheat or gluten, making it perfectly safe for gluten-free diets. Just double-check that your gelatin is certified gluten-free if you’re extra sensitive.

Final Thoughts

Whether you’re new to jam-making or just looking for something sunny and special, I can’t recommend Pineapple Upside Down Cake Jam enough. It’s shockingly easy and tastes straight-up nostalgic, every single time. Pop a spoonful on your morning toast and see how it instantly brightens your day—you’ll want to make an extra batch for sharing, trust me!

Pineapple Upside Down Cake Jam Recipe

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4.8 from 16 reviews

Author: admin
Total Time: 30 minutes
Yield: 3 cups 1x
Diet: Non-Vegetarian

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Description

Indulge in the sweet and tangy flavors of this delightful Pineapple Upside Down Cake Jam. Perfect for spreading on toast or using as a filling in your favorite baked treats.

Ingredients

Scale

For the Jam:

2 cups crushed pineapple (with juice)
1 1/2 cups brown sugar (packed)
1/4 cup maraschino cherry juice
1/2 cup chopped maraschino cherries
1 tablespoon lemon juice
1 (3-ounce) box pineapple gelatin
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 pouch (3 ounces) liquid fruit pectin

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Instructions

In a large saucepan, combine the crushed pineapple, brown sugar, cherry juice, lemon juice, and cinnamon. Bring to a boil over medium-high heat, stirring constantly. Once boiling, stir in chopped maraschino cherries and simmer for 2 minutes.
Remove from heat and stir in pineapple gelatin, liquid pectin, and vanilla extract until fully dissolved and combined.
Ladle hot jam into sterilized jars, leaving 1/4 inch of headspace. Seal and process in a boiling water bath for canning or refrigerate for up to 3 weeks.