Geethu's Kitchen - Edit Recipe: Instant Pot Pineapple jam
Editing Tips
Do NOT use double quotes " anywhere! Use
"
instead
Enclose betwwen
<del>
and
</del>
for
strikethrough
Enclose betwwen
<b>
and
</b>
for
bold
Enclose betwwen
<i>
and
</i>
for
italics
Use
<img src='img/ipot-pink.png' height='20' width='20'>
for IP icons
Author
--select--
Geethu
Mummy
Padma
Paru
Ambu
Unni
Title
links
Ingredients
1 medium ripened pineapple (about 4 cups) Or two 20 oz Canned Pineapples with juice, 1 cup Sugar/Splenda Juice of 1 lime
Steps
Peel and dice a medium-sized ripened pineapple. Use a pineapple that has started turning orange/brown for an intense pineapple flavor. Add the pineapple, Sugar/Splenda, and freshly squeezed lime juice to the Instant Pot and stir well. Close the lid. PRESSURE COOK (High Pressure) 8 minutes. Quick release. Use a potato masher or immersion blender to puree the fruit until the desired consistency. Saute 5 minutes while stirring continuously until jam reaches the required gel-like consistency. Switch off. Allow to Cool The jam also will continue to thicken as it cools. Once the jam has cooled to room temperature, transfer it to a jar. Yields one 16-Ounces jar of jam.
Save Recipe