March 3, 2010

Chunky Pineapple Jam




You will need:
2 cups chopped pineapple
1 tsp cardamom powder
1/2 tsp nutmeg powder
2 tbsp unsalted butter at room temperature
1 1/4th cup sugar or according to taste. You might have to may require more sugar if the pineapple is sour.

Heat butter in a thick bottomed pan,add pineapples cubes and saute till they are tender. Add sugar and mix well. Cook till the pineapple oozes out its juice and thickens. Add cardamom and nutmeg powder. Turn off the gas when the pineapple jam gets sticky and thread like consistency. Let it cool down before serving.

Tips:

If you dont want the jam to be chunky, You can blend the pineapple cubes in the food processor and use it instead of the pineapple cubes in this recipe.
Stays good for 5-7 days at room temperature. For longer shelf life, refrigerate it.