Pineapple Murabba Recipe | How to Make Sweet Indian Pineapple Preserve

Pineapple Murabba is a sweet Indian fruit preserve made by cooking pineapple pieces in sugar syrup and aromatic spices. This traditional recipe is often served as a side dish with Indian meals or enjoyed as a dessert topping.

Homemade murabba stays fresh for weeks and is a great way to preserve seasonal fruits. This easy pineapple murabba recipe needs only a few ingredients and tastes far better than store-bought jam.

I won't have come across this tasty murabba otherwise as like many household for us too murabba is traditionally prepared with raw mangoes only. But I had a big box full of pineapple pieces leftover with me after the last fruits sticks recipe.
So I decided to try out this..As I mentioned this is not the traditional recipe that is usually make at my home, I had to take help from internet..I found many variants and so decided to try my own :-) 
The murabba turned out to be too good in the end and so I thought of sharing it with you all

What is Murabba?

Murabba is a traditional Indian fruit preserve where fruits are cooked in sugar syrup until soft and glossy. It is commonly made using amla, mango, apple and pineapple.

Murabba is served as a sweet side dish, digestive and sometimes as a dessert topping.

Ingredients:
1. 1 big size pineapple, cleaned and cut into small pieces
2. Sugar in equal potion to pineapple pieces (If one bowl pineapple pieces are there, measure equal amount of sugar with same bowl)
3. Few cinnamon sticks 
(Or optionally you can add cardamom powder..But I feel cinnamon flavor goes well with pineapples and apples)

Preparation:
1. Mix pineapple pieces and sugar and keep aside for 1 hr
2. Now transfer the mix in a pan and keep it for cooking on medium flame
3. Keep steering continuously. Pineapple pieces will start appearing translucent as they get cooked. Add the cinnamon sticks at this stage
4. Keep  steering  and keep checking the sugar consistency. It should become sticky but not hard (when you check a drop of sugar syrup by taking in thumb and index finger, it should form singe string - usually referred as "ektari paak")
5. Turn of the heat and let the murabba cool to room temperature
6. Transfer the murabba in sterilized glass jar. 
(I store t in fridge for precaution, but can be stored outside for limited time)

How to serve pineapple murabba:

Enjoy your pineapple murabba with hot parathas or simple pop in one piece just to satisfy you sweet tooth after a meal

Serve pineapple murabba also as:

• Sweet side dish with Indian meals  

• Spread on toast like jam  

• Topping for ice cream and desserts  

• Filling for cakes and pastries  

Tips to make perfect murabba:

• Use ripe but firm pineapple
• Cook on low flame to avoid burning
• Do not add water while cooking
• Store in clean dry glass jar
• Always use dry spoon to increase shelf life