Tumai Kuru-Pineapple Jam (Sweet Potato and Pineapple Jam)
- 1 cup chopped fresh pineapple
- 3 cups sugar
- 2 cups (about 1 lb) cooked and mashed Okinawan sweet potatoes
- 3 tablespoons lemon juice
- 1/4 teaspoon butter or margarine
Tumai Kuru-Pineapple Jam (Sweet Potato and Pineapple Jam)
Demonstrated by: Thelma Arakawa of Hui O Laulima.
Featured in Okinawan Recipes on January 18, 2001.
Ingredients:
Directions:
- In a non-stick saucepot, cook pineapple on medium heat for 10 minutes.
- Add remaining ingredients; bring to a boil; lower heat and cook for 15 more minutes.
- Cool and refrigerate.
- Serve over toast, hot cakes, waffles, or on bagels or crackers spread with cream cheese.
Makes 3 cups.
Approximate Nutrient Analysis per 1 ounce serving:
80 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 0 mg sodium, 21 g carbohydrate, 0 g fiber, 20 g sugar, 0 g protein
