Plain Pineapple Jam

I bought juicy pineapple, but it was very big, so I made great pineapple jam from the remaining half. Recipe very easy, just 4 ingredients, adapted from Martha Stewart site. Great with toasts.

1/2 big ripe pineapple, skinned and cored
1/4 cup water
2/3 cup of sugar
juice from one lime

Grate pineapple pulp (about 1 cup) , mix with water in heavy saucepan. Cook for 20 minutes on medium heat until soft. Stir frequently. Add sugar and lime juice. Cook more for 40 minutes, until jam is thickened.

Store it in the refrigerator for up to 3 months.

Whole serving (about 1/2 cup) is 613 calories.

UPD: I made it with just 1/4 cup sugar and without water and it was still good.

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