Growing up, my granny’s fridge would always be stocked with different kinds of homemade jams. I never really had a sweet tooth. But I love fruits and pineapple is one of my favorites! Even though, maangad or Mango jam is famous in Goa, pineapple jam might be the only jam that I enjoyed as a kid. In Konkani, we call it ansa halwo. When pineapples were in plenty, my granny would get to work to make this yummy, breakfast preserve. It is a simple one-pot recipe. No pectin and all those shenanigans back in the day. Just simple raw sugar, pineapples, and some cardamom. I have made this jam in the past but for whatever reason, it never tasted like my granny’s. This batch turned out perfect! The only thing missing was the Matha Bakery slice bread that my grandfather would bring every day without fail to have for breakfast! Hope you guys enjoy this recipe as well 🙂 

What you will need:

How to make it:

• Tip: Ensure you cook the jam in a clean and dry vessel. Sanitize and keep your canning jars ready. 
• De-skin the pineapples, and remove the core. Finely chop the pineapples and add them to a dry, clean vessel in which you plan to cook the jam. Make sure that you add the juice that comes out of the pineapples as well. Tip: I find using slightly raw pineapples best for this recipe. It gives it tartness and not just a single note of sweetness. 
• Add the sugar. If your pineapples are too sweet or less sweet, adjust the sugar accordingly. This recipe is for almost ripe pineapples. Also, I prefer less sugar in my jams since pineapples naturally have a  lot of sugar in them. 
• Mix everything well and let it cook on medium heat. Initially mix every 20 minutes and then mix every 10 minutes or so as it starts to reduce.
• The jam should reduce to about 1/3 of its original quantity. At this point, add the cardamom powder and mix well. Cook for another 10 minutes. 
• Let the jam cool completely before transferring it to clean canning jars.
• If stored in the refrigerator, this jam could last you over a year.
• Enjoy with toast, chapati, or use it in other recipes.