Pineapple Jam Goan Style | Ansache Mel | Ansacho Halwo | Ananas Halwa | No Preservative Goan Pineapple Jam | अनानास जैम | पाइनएप्पल जैम | अननस जैम | Pineapple Murabba | अननसाचा मुरंबा | अननस पाक | अनन्नास का मुरब्बा recipe with detail step by step instructions and a video. Ansacho Halwo is an authentic and traditional sweet Goan jam made from pineapples. Ansacho halwo with roti is a breakfast favourite in Goan Hindu homes. The name ‘ansacho halwo’ comes from the Konkani words ‘anas’ meaning pineapple and ‘halwo’ meaning jam. Hence, the name ansacho halwo.
Making and Serving Ansacho Halwo
For making ansacho halwo, it is very important to cut the pineapple pieces into thin shreds. This speeds up the process of cooking and provides a nice texture to the jam. You can refer to our youtube video on how to cut a pineapple. The process of cooking the jam is slightly time consuming. It takes about 45 minutes to an hour to make the jam. Also this is a no preservative pineapple jam recipe which is made using only 4 ingredients. In Goa, we serve this jam along with hot rotis or fulkas for breakfast. Roti with ansacho halwo is a favourite in Goan Hindu homes. Alternately, you can also serve ansacho halwo with bread or pao as per your liking.
Storing the Pineapple Jam
Ansacho halwo when refrigerated correctly stays fresh and good for atleast 3 to 4 months. So you can make a large batch and store it in the refrigerator for long. To store any kind of jam, it is important that you use a totally dry, moisture free airtight container. A little trace of moisture in the container will lead to fungus growth which will eventually spoil the jam.
Also, whenever you are consuming the jam, make sure to use dry, moisture free spoons. Many a times people are careful to use dry containers for storing, but use wet washed spoons while scooping out the jam. This leads to fungus growth and spoils the jam. Also, make sure that the halwo is completely cooled down for 2 – 3 hours before placing it in a jar and refrigerating it. Cooling the jam is very important as it will gradually thicken as it cools down and come to the right consistency.
You might also like our kelyacho halwo (banana halwa) , ansache goad lonche (pineapple pickle) and amleche goad lonche (raw mango sweet spicy pickle).
Check out more traditional and authentic Goan recipes on our youtube channel Bhukkad Recipes. Do not forget to like, share and subscribe!!
- 2 pineapples – 5 cups finely chopped pieces
- 2 cups sugar
- 1/2 Tsp Cardamom powder
- a pinch of salt
- Cut the pineapple into small thin pieces. The total amount of pineapple after cutting was 5 cups.
- In a pan, cook the pineapple on a medium high flame. Cook till the pineapple is soft and the juice reduces. Keep stirring in between.
- Add sugar and salt. Mix well. Let all the sugar melt.
- Continue cooking on medium heat until the mixture thickens.
- Add cardamom powder. Mix well. Cook on a medium low flame until the liquid almost dries up. Switch off the flame.
- Leave the pineapple jam outside uncovered for 2 hours to allow it to cool down completely.
- After 2 hours, transfer the jam into a dry airtight container and store in the refrigerator.
Tips & Tricks
- All the ingredient measurements given above are for 5 cups of chopped pineapple. Adjust the ingredient measurements depending on your quantity of chopped pineapple.
- Make sure the container used to store the jam is completely dry and air tight. If the container has any moisture, then fungus would grow in the jam.
- Use only totally dry moisture free spoons to scoop out the jam from the container.
- The jam would stay good for 3 – 4 months if kept in the refrigerator.
- The quantity of sugar needs to be adjusted depending on the sweetness of the pineapple.