Condiment, Snack, Sweets and Puddings

Pineapple Jam – for Making Pineapple Tart

This jam is ideal for making Pineapple Jam Tart, a favourite tart in Malaysia. This is not so suitable for spreading as it is quite dry. But it tastes good.  I will share the recipe for the Pineapple Tart tomorrow (or so)

Quick Info

Makes:         1 ½ jar
Cost:             £
Time:           1.5 hrs
Pro points:
Per recipe:
Per serving:


2             Pineapples
500g     Castor sugar or there about
5cm       Cinnamon stick
3 pc       Cloves


  1. Remove skin and eyes from the pineapple and cut into chunks – small enough to fit the inlet nozzle of the food processor. Grate the pineapple using the fine setting. Or you could grate it by hand
  2. Pour the grated pineapple into a sieve and let it drain for about 30 minutes.
  3. Remove the juice (you can chill it in the fridge and drink it later or make cocktails or mock tails out of it).
  4. Weigh out the pineapple pulp.
  5. You would need to use half the amount in weight for the sugar.
  6. Put the pulp, cinnamon and cloves in a deep pan or pot. Simmer it until it is dry.
  7. Add in the sugar and stir till it dissolve
  8. 2014-01-pineapple jam in pot
  9. Leave to simmer for about 45 minutes, turning it often, until it is caramelised and golden brown in colour.
  10. Remove from fire and pack into sterilised jars.


2014-01-20 pineapple jam1

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