When pineapples are in season, my mom makes this jam. It is a great way to preserve pineapples with the simplest ingredients.
- Cuisine Goan
- Course Breakfast
- Serves 15
- Method Slow-cook
- Difficulty Hard
- Cook Time 2 hour(s) 30 minute(s)
1. Remove the outer skin and inner stem of the pineapple. Chop into fine pieces. I used one small pineapple which yielded 3 cups of chopped pineapple. Transfer in a large faced pan. Add in the sugar.
2. Add cloves and squeeze half a lemon. Mix everything well.
3. Cook the pineapple on a high flame for 20 minutes stirring occasionally. Cook on a slow flame till most of the water disappears and the jam begins to cool. Let the jam cool to room temperature. Store into a sterile jar. Enjoy at breakfast with toast, chapati or on crackers. These make great gifts as well.