This is a perfect way to preserve Pineapple with its natural aroma and taste intact. I like to retain the original color and aroma of Pineapple and hence have neither added food color nor essence.
Time Required: 25 Minutes
1 Cup Pineapple Puree
1 Cup Sugar
A pinch of Cinnamon powder (Optional)
A pinch of Nutmeg powder (Optional)
Add 1 Cup water to the Pineapple puree and cook for 5 minutes. Seive and keep the water aside. Add Sugar to the sieved water and heat until the sugar melts. Now add the Pineapple pulp to the sugar-pineapple water and cook stirring continuously. Cook until most of the moisture evaporates and the jam is of “spreading” consistency. Add Cinnamon powder and Nutmeg powder and mix well. Store jam in dry airtight containers.
i was browsing the net for balehannu dosa , ‘n came 2 yo ur site nice recipes, will try the pinapple jam . how long can we presrve it ( in fridge or outside) pl post nallikai jam or morabba recipe if u have it . tankx for sharing keep up the goodwork!!
Thanks for your encouraging words.
Pineapple jam can be stored in the fridge for about a month or two. When preservatives are not added to Jams and Jellies, it is always better to store in the fridge.
I have already posted Nellikai Morabba and the link is as follows – http://www.itslife.in/2009/01/bettadanellikayi-murabba
Thanks for posting the recipe for Pineapple Jam. I had a sour fruit at home and decided to try it out. It turned out exactly as you shared above.
A request- would it be possible to include the servings in your recipe?
Will browse for more recipes and habbada prep from you, very impressive indeed.
Good to know that the Jam turned out well NIkhila.