Growing up in the tropical weather of Bangladesh juicy, sweet, sour, and aromatic pineapples were abundant. Bromelain, an anti-inflammatory enzyme present in pineapple helps fight cold, body aches, and soothes and heals sore throat or swollen glands. As a result, pineapple was a must for us during flu season. This wonder fruit is also full of vitamin C and A, minerals, calcium, phosphorus, and potassium to boost the immune system. Therefore, it is no surprise that my pharmacist dad would often make thirst-quenching fresh pineapple juice and my mom this artisan jam with out pectin or artificial preservatives. No matter how often we ate fresh pineapple, the juice or the homemade jam, we never got tired of this wonderful bright yellow-gold fruit.
I always want to give R the tastes I grew up with. It is almost impossible to find freshly picked, fully ripe pineapple where I live now. The fresh fruit or the flavorful pineapple juice I grew up with is only possible when we are visiting a tropical vacation spot. However, the delicious artisan jam my mom used to make, still tastes the same with the kind of pineapples I find here. Therefore, I often make a big batch and store in the refrigerator and share the joy of eating homemade pineapple jam with R. She loves it just like her mom and often asks for a spoonful to enjoy just the jam. When my mom visits us, she also brings a big jar for her daughter and granddaughter to relish.
The jam is perfect for spreading on a toast, to glaze a cake or use as the jam filling to make the ever so popular pineapple tarts or cupcakes. It’s great with grilled seafood or meat also. My favorite way has always been to spread on a toast.
Homemade jams are so fun to make and the aroma that fills the kitchen when making pineapple jam is heavenly. If you have never tried making jam at home, you should consider giving this easy pineapple jam a try.
- 2 medium pineapples, about 4 cups crushed (with juice)
- 1 cup sugar
- 4 teaspoon lemon juice
- Cut the pineapple in half and use a fork to prick and grate the fruit.
- On medium heat, cook crushed pineapple, sugar and lemon juice until syrup thickens.
- Pour on prepared jars and refrigerate after jam cools.
I used fresh pineapple. Canned crushed pineapple works just fine for this jam and saves a lot of time.
Adjust sugar according to your taste and the sweetness of the pineapple used.
Jam stays well in refrigerator for 4+ months.
২ টি আনারস (জুস/রস সহ ৪ কাপ কুড়ানো)
১ কাপ চিনি
৪ চা চামচ লেবুর রস
১. আনারস অর্ধেক করে কেটে কাঁটা চামচ দিয়ে বা বা ফুড প্রসেসরে কুরিয়ে নিন।
২. মাঝারি তাপে কুরানো আনারস, চিনি এবং লেবুর রস চটচটে না হওয়া পর্যন্ত রান্না করুন।
৩. জ্যাম বয়ামে ভরে রাখুন এবং ঠান্ডা হলে রেফ্রিজারেটরে রেখে দিন।
প্রোয়োজনিও কিছু টিপস্ এর জনে্য দয়াকরে আটির্কেল অথবা ইংরেজি রেসিপির নোট সেকশন টা একটু দেখে নেবেন।