Tuesday 6 December 2016

Pineapple jam| How to make pine apple jam from scratch

Making a jam at home is no brainier task.Trust me it is as simple as that.The thumb rule for jam making is the ratio of fruits to sugar .Sugar is the preservative in this context .No,you don't need any other preservatives to preserve your jam.Usually the ratio is 2:1,two parts fruit and one part sugar.This one completely depends on the jam you are making ,the combination of fruits used and above all the taste of fruit-citrus, sweet,bland ,sour.Depending on the above factors you can increase or decrease the quantity of sugar as per your choice.

I have used the Indian variety of pine apple which is more fibrous and I love those intermittent tiny fruit bites in my jam.To be honest It feels like having a fruit in pureed form rather than like having a jelly with fully loaded essence like in the case of store brought jams.My kids are chocolate lovers and nothing other than their chocolate spread entices them,but this pine apple jam was an exemption.Always make jam in a pan which is used to boil milk or any pan which is not used for cooking savoury food.Pine apple jam has infinite shelf life if stored in the refrigerator.

Recipe for pine apple jam  

Preparation time:15 minutes
cooking time:25 minutes
yields: 500ml  approx


  • 2 cups-Pine apple
  • 1 cup -sugar
  • 1 tablespoon-lemon juice


1.Blend the pine apple to a puree in a blender with just little water .

2.Add the puree and sugar to a pan .

3.On medium heat keep stirring it until the sugar dissolves.

4.Now this will look like a thick pineapple juice .

5.Keep stirring it until it becomes thick and if you strike a line on your spatula it should be visible .

6.Switch of the flame and add lemon juice and mix well .

7.Cool down to room temperature and store in a sterilised jar.

8.Your pineapple jam is ready .


  1. homemade things are the best...lovely

  2. I totally love the first picture... so nicely played with light... love homemade jams...


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