Homemade pineapple jam - you can use it with toast,chappathi, tarts or you can use as a topping for cakes or cupcakes. If you love to taste some pineapple bites in-between you can grate pineapple instead of grinding to a fine puree. Some will use pectin for jams as a thickening agent. But lemon works wonder, so my choice is lemon for jams. I love the lemony flavor and taste too. So this is a no preservative pineapple jam recipe. I added 1 cup of sugar, you can add more if you want. Also, you can replace sugar with jaggery or brown sugar or palm candy. I added sugar for photography purpose. Because jaggery and palm sugar gives dark color.
Add a little lemon or else you will end up with tangy jam as pineapple also has sight tanginess.you can make this easy pineapple jam on weekends and store.
How to preserve pineapple jam?
You can store pineapple jam in a clean and dried glass jar or bottle. You can use sterilized glasses for longer shelf life.
What is the shelf life of pineapple jam?
It keeps good maximum of 15 days if you are refrigerated.
How to make pineapple jam:
- Peel the skin off, wash and cut into fine pieces.
- Grind them in a mixer to a smooth puree consistency.
- Heat a saucepan or wok, transfer the pineapple puree.
- Once it starts to boil and slightly thicken, add sugar and salt.
- Combine well and stir in-between.
- When it starts to leave on sides, add lemon juice and stir.
- Once it reaches jam consistency, turn off the flame and let it cool completely.
- Store in a glass jar and keep refrigerator.
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