Raw Tamarind Pineapple Jam Recipe

For a dude that used to live off peanut butter and jam sandwiches, I surprisingly haven’t made that many Jams since I started working in the culinary arts. I still haven’t made a Raw Peanut Butter and Jam Sandwich, (mainly because I can’t get jungle peanuts here without paying a fortune, so I can’t make Raw Peanut Butter), but I at least now have made a couple jams. This one is my favorite to date. This Raw Tamarind Pineapple Jam Recipe is deliciously sweet and tangy, and has no sweetener in it! As opposed to the jams I ate as a youngin’, which, were probably packed full of sugar. Although, giving credit to mama, I do believe she bought some high quality jams.


Raw Tamarind Pineapple Jam Recipe

There are a number of ingredients in this recipe that replace the pectin cooking technique that is commonly used to achieve a nice thick, gooey, sticky jam texture.

The first and most important one is Irish Moss Gel. I usually use Irish Moss Paste in my recipes, which is effectively the same thing except thicker (less water), but I used the Gel in this recipe because I didn’t want it so thick. If you don’t know what Irish Moss is or where to get it, here’s some useful info!

  • Irish Moss is a seaweed that contains carageenan, which is a natural thickening and gelling agent. There is actually some controversy over the healthiness of Irish Moss due to recent research on carageenan showing that it has inflammatory properties. However, I, along with others, believe that this damaging property is only characteristic of carageenan when it is extracted and used as an isolate. Here’s an article detailing why Irish Moss as a Whole Food is healthy. So don’t buy products with carageenan in it, but feel confident that as a whole food, one that has saved people from famine (see above article), Irish Moss is 100% healthy.
  • Irish Moss is available locally in certain parts of the world, including, (obviously), Ireland and Bali 🙂 The locals eat it here as a salad, and it’s really cheap, which is really sweet. It’s also available online pretty much worldwide, and is quite affordable – This 1lb bag of Irish Moss will last you a looonnnggg time. When soaked it expands quite a bit and it just took me several months to get through 5 kilos of it, and I sold off around half of that.

This Pineapple Jam Recipe works deliciously on raw crackers and breads. The Indian Flavored Bread that it’s pictured here with will be in my upcoming recipe book! Yay!


Makes about 1 and a half medium jars of jam. Around 2 – 2 1/2 cups.

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    • Juna says:

      Hello Shar, I haven’t made this particular jam BUT common sense dictates that you will want to refrigerate it right after you make it and use it within 2 weeks at the longest. I know that that is the ‘shelf life’ for at least one of the ingredients.

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