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.



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


  1. In a non-stick saucepot, cook pineapple on medium heat for 10 minutes.
  2. Add remaining ingredients; bring to a boil; lower heat and cook for 15 more minutes.
  3. Cool and refrigerate.
  4. 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


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