Saturday, June 28, 2008

Pineapple Jam or Preserve

My friend S's used to get this pineapple jam in her tiffin when we were in college. When she told me that her mother makes this jam at home, I took the recipe from her and tried it at home. It was delicious. Her mother's native place, Sirsi in Karnataka, is very famous for its pineapples and I guess everyone there makes these divine jams. This tasty jam goes well with bread and chapattis and is very handy for breakfasts and tiffins.


2 cups ripe pineapple pieces.
1 1/2 cup sugar
1/2 teaspoon salt
2 pinches kesar or saffron strands (optional)
1/2 teaspoon pepper powder (optional if you dont' want a spicy taste)
1/4 teaspoon cardamom powder(again optional if you only want the pineapple flavor in the jam)


Cook the pineapple pieces on a low flame in a heavy bottomed pan. Cook covered till the pineapple pieces are tender. Don't add any extra water as the pineapple will leave lots of moisture when it is cooking. Remove cover and add sugar, salt and pepper powder. Cook on a low flame till the sugar has dissolved and mixed well with the pineapple pieces. Dissolve the keshar in warm water and keep aside for 5 minutes. Add the kesar water, and cardamom powder and cook for another 5 minutes. Store the jam in an air tight jar. This jam remains good for around 2-3 months. Enjoy the jam with bread or chappatis.

Preparation time: 90 minutes

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