450 - 500gmsRipe Pineapple, cut into cubesmeasured after cleaning (refer notes)
1 cup + 2 tbspSugarrefer notes
Instructions
Juice the cleaned pineapple cubes.
Transfer the pineapple juice (no need to strain it) to a bottom-heavy wide pan. Add sugar to the juice.
Cook the juice and the sugar on low flame. Do not add any water. Keep stirring in between. Continue cooking till the mixture thickens and becomes a jammy consistency.
To check whether the jam is ready, add 1 tsp of jam to a chilled plate and tilt. If the jam doesnt slide, it's ready.
Let the jam cool completely. Transfer to an airtight container. It keeps well in the fridge for 3 -4 months.
Notes
You can see detailed notes on how to pick the right pineapple and how to clean it here.Do a taste test of the pineapple and add sugar accordingly. The pineapple I used was naturally sweet. It takes around 20-25 mins approx to reach the jammy consistency. The cooking time may vary depending on the pan you use and also the heat level.