Tuesday, 12 February 2013

PINEAPPLE JAM


Last week my brother in law visited us. Knowing our love for fruits, he got us a huge Pineapple. The pineapple was ripe and it flooded our kitchen with its heavenly aroma. Since the weather was very cold, no one really looked excited to eat the fruit. I made Pineapple jam.


Pineapple is a tropical fruit that has several health benefits. It contains a proteolytic enzyme called bromelain. Bromelain helps in the digestion of protein. Bromelain is anti inflammatory; it helps in acute sinusitis, conditions of sore throat, arthritis and gout. Pineapple is also a very good source of vitamin C, vitamin A, vitamin B1, calcium and manganese.


Ingredients
1 ripe Pineapple
Water
Sugar (depending on the quantity of fruit pulp)
Juice of limes


Method
Peel the pineapple deeply. Grate the flesh. Measure. Put the pineapple in a heavy bottom non aluminum vessel and add water just enough to cover the pulp. Cook over medium heat till the pineapple is soft.
Add sugar. Add one cup sugar for every one cup of pulp. Add juice of one lime for every one cup of pulp.
Cook till the jam thickens. Ladle the jam into the sterilized bottles. (Place the washed and dried bottles with the lids in the oven. Set the temperature to 100 degrees and set the timer to 10 minutes. Remove the bottles and their lids from the oven. Fill the jam in the sterilized bottles while the jam is hot.)




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