Pineapple Jam

Ingredients:

1 kg Grated Pineapple

1 kg Sugar

5-8 gms Citric Acid

1 large pinch sodium benzoate

2-3 drops yellow colour

Method:

Cut 2-3 pineapples into thick round slices. Remove skin for each slice. Grate it and discard the
hard portion in the centre. Weigh the grated pineapple and add sugar according to the weight of
the pineapple. Boil in a heavy bottomed vessel on high flame till it reaches boiling point, keep
stirring. When it reaches boiling point reduce flame and boil it for about 30 minutes. Now add
citric acid. (Decide the quantity of citric acid, depending on the sweetness of the pineapple.) Boil
5-10 minutes after adding citric acid. Dip a wooden ladle and cool it. When completely cool,
check if it has reached spreading consistency. Keep checking till you reach the required
consistency, switch off, add a pinch of sodium benzoate and 2-3 drops of yellow food colour. Mix
well and transfer to sterilized glass bottles immediately. Place the bottles on a wooden board
while you pour jam into them. Otherwise the bottle may break. Place the lid after the jam is
completely cool. The jam is ready for consumption after 24 hours, since the preservatives are used.