Pineapple Jam
By Leena Hegde, Puttanamane
This sweet fruit chutney is one of the yummiest breakfast companions. There is no match for homemade fruit jam especially with homegrown fruits. Though I like to consume fresh fruits as is, preserving is inevitable when there are more fruits at a time. Jam is a very natural way to preserve fruit and why not, when fruit preserve tastes as delicious as a fruit.
I refrain from overheating to keep the fresh fruit flavor intact. When the quantity is more I boil it little longer to get a thick consistency to increase the shelf life, but never to a gel like texture.
Prep time
15 mins
Cook time
15 mins
Cool off time
0
Total time
30 mins
Course
Side dish
Diet
Vegan, Vegetarian
Difficulty level
Easy
Servings
1.5 cups
Ingredients
-
1 large pineapple or 3 cups of pineapple puree
- ½ cup jaggery or as required
Cookware / Utensils
-
Pan
- Bowl or plate
- Spoon
- Mixer
Instructions
Instructions
How to make Pinapple jam
- Wash, peel and chop the pineapple.
- Take the chopped pineapple in a mixer.
- Blend them until it becomes smooth puree.
- Transfer the puree into a thick pan.
- Add jaggery.
- Mix well.
- Cook on a medium flame, while stirring continuously.
- Let it boil for about 15 minutes. Make sure to stir continuously.
- Switch off the flame and allow it to cool.
- Once cooled, store it in an air-tight container.
Step by step guide
How to make Pinapple jam
1. Wash, peel and chop the pineapple.
2. Take the chopped pineapple in a mixer.
3. Blend them until it becomes smooth puree.
4. Transfer the puree into a thick pan.
5. Add jaggery.
6. Mix well.
7. Cook on a medium flame, while stirring frequently.
8. Let it boil for about 15 minutes. Make sure to stir frequently.
9. Switch off the flame and allow it to cool.
10. Once cooled, store it in an air-tight container.
Notes
-
This sweet tangy pineapple jam can be paired with tellevu, dose, roti, and chapati.
- Storage: Let the jam cool down completely before transferring to a jar. Store the jam in a clean and dry jar. Keep it in clean, cool and dry place. Use clean and dry spoon to scoop out.
- Shelf life: This jam stays good for about a week or two at room temperature. For longer shelf life boil the fruit puree for more 15-20 minutes until it reduces to ¼. However, the shelf life depends on climate and room temperature condition.
