Pineapple Jam (Ananasache Jam)

Pineapple is known as ananas in Konkani language (a language spoken in Goa). This is a jam that is prepared without any preservative or fruit pectin. The store bought jellies or jam seem to have a thick texture due to the use to pectin. Pectin is an agent that helps thicken the jam and allows less cooking time. So this pineapple jam has a perfect consistency for spreading over toasts.
  • Passive
    0 minutes
  • Prep
    10 minutes
  • Cook
    30 minutes
  • Servings
    12 People


  • 1 Pineapple (ripe)
  • Lemon juice (of 1/2 lemon)
  • 1 inch Cinnamon stick
  • 1 cup Granulated white sugar
  • 2-3 drops Pineapple essence (optional)


  • 1 Wash and clean the pineapple.
  • 2 Chop the pineapple into small bits.
  • 3 Grind the pineapple bits in a mixer grinder to make a puree. (I got exactly 3 cups of pineapple puree of one pineapple).
  • 4 In a non stick vessel, add the puree along with cinnamon stick and lemon juice. Bring it to a boil. (medium heat, stir in between)
  • 5 After about 15 minutes, add the sugar.
  • 6 Once sugar dissolves completely, you can add the pineapple essence if using.
  • 7 After 20 minutes, it looks like this. The jam is not yet ready as the mixture seems runny. From this stage onward, make sure you keep stirring the jam mixture continuously.
  • 8 After 25 minutes.
  • 9 After 30 minutes, the jam thickens. It doesn't fall off easily from the wooden spoon.
  • 10 Pineapple jam is ready.
  • 11 Store in a glass jar and allow it to cool. (See recipe notes below).

Recipe Notes

  1. Jam stays fresh for about 2 weeks at room temperature.
  2. You can refrigerate it for 3 months.

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