Yield – 1 1/2 cups

Prep time – 10 mins Cooking time – 18 mins

Since ancient times, substances like sugar, salt, and acid used in food preservation. It’s a great way to use produce wisely when in abundance to reduce food wastage. Jamming is one of those methods, where sugar plays a huge role in natural food preservation. You might be thinking about how sugar can act as a food preservative. If you can recall the science lessons from middle or high school, you may have come across the terms “Osmosis” or “Dehydration”. Let me explain it a little further.

When sugar is been used in high concentrations in food, it creates an unfavorable environment for the microorganisms that are responsible for food spoilage. Through the concentration difference between the cells of the microorganisms and the sugar solution, either they get killed or retard their growth. Cooking is another important technique where you get the chance to reduce the moisture content of the food, thus cutting down another favorable environmental factor for microorganisms. In simple terms, we prohibit the invasion and colonization of microorganisms on our precious food items by killing or depressing their growth. This might sound harsh and aggressive, but it’s the reality of war against microorganisms and that’s how you can enjoy your food not just only one day, but for weeks or months. Having said that, when in natural food preservation, using of correct temperature for cooking, the right amount of sugar content, and handling techniques are very much important. This principle applies to other substances like salt and acid as well.

Okie dokie, enough of all the scientific explanations… Let’s talk about this golden orange, heavenly jam I made. I’m not a huge fan of sweets nowadays, but I can barely say no to homemade jam, especially a pineapple one. The moment I open up the bottle of this jam, it’s capable of activating my senses with its golden color and soothing smell with a tropical island vibe. Sounds incredible Eh? For me, pineapple always reminds me of my beautiful island Sri Lanka.

This version of pineapple jam is not just tastes, smells, and looks delightful, but also packed with antioxidants with the presence of cinnamon and nutmeg. The combination of cinnamon and nutmeg is not overpowering the taste of the pineapple but improves the quality of the jam and shelf life as well. So, if you’re into healthy living and sustainability, learning how to make jam from leftover fruits will add an extra skill to your culinary life. Plus, it will help you in meal prepping as well as saving a couple of bucks as well.

What do you need:

3 cups pineapple, peeled and cut into cubes
1 cup white sugar
1/2 tablespoon lime juice
1/2 teaspoon cinnamon powder
1/4 teaspoon Finch nutmeg powder

Let’s make it:

Add pineapple and sugar to a blender jar and blend it until it becomes a paste.
Transfer the content to a nonstick pan and cook on low – medium heat.
After about 15 minutes, the color of the mixture will change to golden orange.
At this point, add lime juice, cinnamon, and nutmeg.
Cook the mixture on low heat for another 3 minutes until the texture becomes thick and can see sugar crystallization on the edges of the mix.
Transfer the jam into a sterilized glass bottle.
Let the mixture cool for 30 – 60 minutes before storing it in the fridge.
For best results, enjoy this delicious jam the day after.

Tips for you:

The texture of the blended pineapple is like a smoothie consistency and the color is yellowish orange.
Don’t use a metal container or a spoon for cooking as it can react with the acidity of the pineapple. Here, I have used a nonstick pan and a silicon spatula.
Make sure to stir the mixture during cooking to prevent burning the jam and even cooking.
Use a spoon with a long handle for your safety.
Use a moisture-free, sterilized, and air-tight glass container for storage.
For sterilization, boil the jar in hot water for about 10 minutes and then turn it upside down on a clean dry kitchen towel.
Make sure to use a clean and dry spoon for this jam every time it’s been used.

Make head info:

Sterilize the glass container before making the jam.
Store the prepared jam in the fridge.