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This sunny pineapple spread captures all the magic of upside-down cake in a jar you can enjoy anytime. The fresh pineapple mixed with caramelized brown sugar brings that unforgettable taste to your breakfast table whatever the season. Little bits of maraschino cherry scattered throughout add bright bursts of color and a touch of sweet nostalgia.
I whipped up this spread for the first time when I needed something special to bring to our family get-together. The jars were gone in moments, and now everyone asks me to bring it whenever we meet up. My sister's daughter even smears it between layers of vanilla cake for a quick upside-down cake taste without all the work.
What You'll Need
- Fresh pineapples: Smashed up for just the right texture and they've got natural thickeners built right in
- White granulated sugar: Cuts the tang of the pineapple and helps everything keep longer
- Brown sugar: Creates that yummy caramel flavor that makes the cake topping so good
- Fresh lemon: Adds the tang needed for safe canning and makes all the flavors pop
- Water: Gets the texture just right during cooking
- Maraschino cherries: Give you those pretty red spots everyone loves from the classic dessert
- Almond extract: Adds a hint of bakery flavor that makes this spread stand out from regular pineapple jam
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Making Your Jam
- Get Your Canning Stuff Ready:
- Round up all your water bath canning tools including jars, lids, and bands. Clean everything with hot soapy water, then keep jars warm in simmering water. Put lids in hot water following what the package says. Fill your big canning pot with water and start heating it while you make the jam.
- Mix Your Main Ingredients:
- Put your crushed pineapple, both sugars, lemon slices with juice, and water into a big heavy pot. Mix everything well so it's all combined. Warm it up slowly on medium heat, stirring the whole time until all the sugar melts away. Taking your time here stops the sugar from getting grainy and keeps everything smooth.
- Cook Until Thick:
- Turn the heat up to medium-high until you get a rolling boil that keeps bubbling when you stir it. Keep cooking and stirring often so nothing burns on the bottom. Look for it to get thicker and test if it's ready by putting a tiny bit on a cold plate—if it wrinkles when you push it with your finger, it's done. This usually takes around 15 minutes but depends on your stove and how juicy your pineapple is.
- Mix In The Last Bits:
- Take the pot off the heat once it's thick enough. Scoop off any foam from the top with a metal spoon. Carefully stir in the chopped cherries and almond extract, just enough to mix them in without breaking up the cherry pieces too much.
- Jar It Up:
- While everything's still hot, spoon the jam into your warm jars leaving exactly 1/4 inch space at the top. Run a plastic knife or spatula around the inside of each jar to let air bubbles escape. Wipe the rims clean with a damp cloth so they'll seal properly. Put the lids on and screw the bands just until they're snug. Boil the filled jars in your water bath for 15 minutes, adjusting for how high above sea level you are if needed.
- Cool And Put Away:
- After boiling, lift jars out and set them on a towel away from any drafts. Don't move them for 24 hours so they can set up and seal right. Check each lid by pressing the middle—if it pops back, keep that one in the fridge and eat it within 3 weeks. Jars that sealed properly can stay in a cool, dark cabinet for up to a year.
This spread always takes me back to hanging out at Grandma's on Sunday afternoons when upside-down cake was always on the menu. The first time I brought this jam to a family breakfast, my dad shut his eyes after one taste and said it felt like being in her kitchen again. That's when I knew some foods are worth the extra trouble for the memories they bring back to life.
Choosing Tasty Pineapples
Finding good pineapples really matters for this spread. Go for ones with golden color coming up from the bottom and a sweet smell near the stem. A good pineapple feels heavy and gives just a little when you squeeze it. Stay away from soft spots or ones that smell boozy. You can use canned pineapple if you're in a rush, but fresh ones taste way better and have more natural thickeners for the right texture.
Fun Ways To Enjoy It
This spread works for so much more than just toast. Try warming it up a bit and pouring it over vanilla ice cream for a quick fancy dessert. Use it between yellow cake layers or brush it on ham during the last bit of cooking time. For a party snack, pour some over a block of cream cheese and scoop it up with butter crackers. My favorite way to eat it is on hot buttermilk biscuits right from the oven, where it melts into all the little holes and tastes amazing.
Wrap It Up Pretty
Make these jars look extra special as gifts with a few simple touches. Cut circles from checkered fabric to top the lids and tie them down with pretty ribbon or string. Make your own labels with pineapple pictures or cake designs. During the holidays, pair a jar with a cute spreading knife or vintage teacup. I often tuck in a handwritten recipe for my favorite upside-down cake, suggesting they use some of the jam between the cake layers.
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Frequently Asked Questions
- → What makes this spread special?
Cherries, almond flavoring, and brown sugar make this spread taste like pineapple upside down cake.
- → How do I check if the spread is ready?
Put a little on a cold plate. Push it, and if it wrinkles, it's done.
- → What tools do I need for canning?
Use mason jars, rings, lids, and a water bath canner. Clean everything well beforehand.
- → How long do jars rest after canning?
Let the jars sit for 24 hours without moving them. This helps the seals set and flavors develop.
- → Can I swap maraschino cherries with fresh ones?
Yes, fresh cherries can be used. Remove the pits and chop them before adding to the spread.