Ananasacho Halvo | Pineapple Jam (Goan-style)

Ananasacho Halvo or Pineapple Jam with step-by-step photos and instructions. Learn to make 2-ingredient Goan-style pineapple jam or ananas halvo.

‘Ananas’ means pineapple in Konkani. This is a very easy 2-ingredient halvo/jam that is preservative-free and contains no artificial colours. Since it has no preservatives it has a short shelf life. But it can be refrigerated for 15 days. The jams available in the market are more of jelly-like. This halvo is very moist and juicy to taste.

Pineapple has never been my favourite as a fruit. Although I love pineapple flavour I do not prefer eating it raw primarily because it causes sores in the mouth. The only way I remember eating pineapple as a child was by sprinkling a little sugar just to prevent that awful sore feeling in the mouth. That too didn’t help much because after eating a few pieces I felt the pineapple was eating me back!! This occurs because of the enzyme ‘Bromelain’ which breaks down proteins. Subsequently this aids digestion and boosts immunity. It has anti-inflammatory properties too.

So now I rather prefer converting it to juices, jams, pineapple kesari (sheera my favourite 😋), pineapple raita etc. just to include it in my diet. Also, I just love pineapple flavoured ice-creams and pastries.

Pineapples are rich in nutrients and anti-oxidants. Also they are low in calories. Be sure to include them in your diet.

How to choose the right pineapple for ananas halvo?

To prepare this halvo it is very important to select the right pineapple. An under ripe pineapple will be sour to taste. Further, an overripe one will have a fermented taste and flavour. You can identify a ripe pineapple by its fragrance. Also it will be neither too hard (under ripe) nor too soft (overripe) when you press it.

This is a very easy recipe. The only effort you will require is to slice and grate the pineapple. You can prepare this jam whilst you are cooking something else in the kitchen as it doesn’t require much of stirring. Adjust the quantity of sugar as per your liking and preference.

How to prepare Ananasacho halvo (pineapple jam)?

1. Chop the crown (top) part and bottom of the pineapple. Slice off the hard outer covering with a knife. Use a sharp knife to easily cut through the outer part.

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2. Now, slice the pineapple into 4 parts lengthwise. Slice off the hard core from the centre of each wedge. Discard this inner fibrous core.

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3. Grate the pineapple chunks finely. The pineapple will also release water while grating. So use a large rimmed plate while grating to catch all the juices. (You can also puree the pineapple in a mixie. However halvo tastes best with grated pineapple)

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4. Take the grated pineapple along with its juice in a deep-bottomed pan or kadhai.

5. Add sugar to the grated pineapple.

6. Once sugar is added it will melt. Cook the pineapple-sugar mixture on low to medium flame. Keep stirring in between. Slowly the mixture will start thickening.

7. Once the mixture starts to thicken, lower the flame and simmer till the halwa starts leaving the sides of the pan. Switch off the gas and allow it to cool. Transfer it to an airtight glass container. Since we are not adding any preservatives refrigerate the halwa or jam.

8. Serve with chapati, puri or use it as a spread on bread slices. You can also enjoy it as a dessert on its own.