Boil water in a pot.
When the water is hot enough, remove from heat and add tomatoes.
Keep covered for 5 to 10 minutes.
When you see the skin of the tomato is shrinked remove from water.
Peel the skin and remove the core.
Use a blender to grind into a puree.
Cook the pureed tomato in medium heat.
When the puree is getting thicker and half way through add sugar.
Add the chopped pineapple chunks and cook well.
Add a pinch of salt.
When pineapple cooked and the tomato puree is thick add cardamom powder.
Add ghee and cook until all the water evoparates.
The jam is ready to serve.
