Making Pineapple Jam is easy. We make this jam for pineapple jam tarts. These tarts are very popular during Hari Raya ( Celebration days) or Eid Al-Fitr as know here in the UK. In fact it is eaten all year round.
I wanted to post this recipe for Chinese New Year but I had some problems with my computer and did not managed to do it. So now Hari Raya is around the corner. It is still a good time to post as it will be useful for some who wants to make this jam for the tarts.
Here is the recipe.
Let me know how it goes.
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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.
Servings: 800 g
- 2 Pineapples
- 500 g Castor sugar or there about
- 5 cm Cinnamon stick
- 3 -5 pcs Cloves
- 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
- Pour the grated pineapple into a sieve and let it drain for about 30 minutes.
- Remove the juice (you can chill it in the fridge and drink it later or make cocktails or mock tails out of it).
- Weigh out the pineapple pulp.
- You would need to use half the amount in weight for the sugar.
- Put the pulp, cinnamon and cloves in a deep pan or pot. Simmer it until it is dry.
- Add in the sugar and stir till it dissolves.
- Leave to simmer for about 45 minutes, turning it often, until it is caramelised and golden brown in colour.
- Remove from fire and pack into sterilised jars.
[…] am using the pineapple jam that I made earlier. The pastry sweet short crust pastry and it nice and crumbly full of […]
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