Ingredients:

• 1 – pineapple, medium size.
• 1 – mango.
• 750 g – sugar.
• Yellow colour (optional).

Method:

1. Cut the pineapple and the mango into 1 inch small cubes.
2. Cook them for about 15 minutes till they soften. Don’t add any water while cooking.
3. Cool them and then blend them to make a smooth paste.
4. Add sugar to the paste and again cook it for 10 min till the sugar dissolves and then cook for some more time.
5. Cool it and then add the colour.
6. Store it in a airtight bottle.
7. The jam stays for 3-4 months in a refrigerator.

Recipe courtesy of Manisha Amdekar