Homemade pineapple vanilla jam-stove top and Instant Pot
With just a handful of ingredients, you can make a delicious, lip-smacking jam with no harmful preservatives.
Servings: 1 cup
Calories: 746.8kcal
Equipment
Ingredients
- 2 Cups Pineapple Chunks
- 3/4 cup Sugar
- 1 teaspoon Lemon Juice
- 1 teaspoon Vanilla essence
- Salt a pinch
Instructions
Stovetop
- Take pineapple chunks and sugar in a wide pan.
- Cook on medium flame till the pineapple softens.
- Mash the chunks with a fork.
- Add vanilla essence and a pinch of salt.
- Cook until it leaves the sides of the pan and attains jam consistency.
- Add lemon juice and switch off the flame.
- Give a mix. When it completely cools down, store it in a clean jar.
- Refrigerate and use only a dry spoon.
- Stays good for 2 weeks if stored properly.
- Instant Pot
- Add pineapple chunks and sugar to an Instant Pot. Give a nice stir and set the timer to 6 minutes of high pressure.
- Once it is done, let the pressure naturally release. Open the lid and either blend the pineapple chunks with a hand blender or mash them with a potato masher if you like chunks in your jam. I blended the cooked pineapple in a blender.
- Add the blended pineapple to the Instant Pot again. Press the saute button and saute the pineapple mix. Now add vanilla essence, extract of a half lemon wedge, and a pinch of salt.
- Saute the mix until it turns to jam consistency. Switch off the Instant Pot.
Notes
- Adjust the sugar as per your requirement and the sweetness of the pineapple.
- If you want the jam in smooth consistency, skip the mashing step and blend the jam at the end.
Nutrition
Calories: 746.8kcal | Carbohydrates: 193.7g | Protein: 1.8g