The sweet and tangy pineapple jam will make your kids ask for more breads!
Long back I made a grapes jam at home. I had no idea back them that making jam or fruit preserve at home is actually so easy – patience is the only key. I got this recipe from one of the blogs which I still follow – Chef in You. Making that purple colored jam was real fun. But unfortunately I didn’t click enough pictures then. So I need to make it once more to share it with my readers.
But before that I made another preserve out of pineapple which was equally easy. I like pineapple as a fruit but some are too sour to suit my taste buds. At the same time I find the store-bought jams are overly sweet and I hardly feel any presence of real fruit in them.
Once you start making jams at home, you will totally forget about the ready-made ones from store. Plus you have the flexibility to control the sugar content. Only make sure that you note down the date on which you made it and try to finish it up by two months as in home we do not use any preservatives which are really bad for our health. So you are basically in a win-win situation – you are getting a fruit jam out of real fruit minus the bad preservatives! So what are you waiting for? Pick you pineapple for the supermarket today and start jamming! 😀
Serves: Makes approximately 200 gms
- Pineapple – 1
- Sugar – 2 cups [adjust the amount of sugar depending on the sweetness of the pineapple you are using]
- Water – 2 cups
- Lemon juice – 4 tbsp
- Peel the pineapple and remove all the ‘eyes’ carefully.
- Grate the pineapple flesh – you should end up with about 2 cups.
- Put the pineapple and water in a saucepan and cook over medium heat until the pineapple is soft, about half an hour.
- Add sugar little by little stirring continuously and letting it dissolve.
- Cook until the mixture has thickened, about 45 to 60 minutes, stirring once in every one minute.
- Now remove from heat and add the lemon juice. Mix thoroughly. Let it cool.
- Transfer it into a sterilized jar with tight fitting lid and keep refrigerated. Consume within 2 months.
Liked the recipe? Let us know!