This has to be the best, hands down, pineapple jam I’ve ever made which I’ve used in my pineapple tarts. The jam is made from ripened honey pineapples from The Philippines. It’s very juicy when I cut it and I was slightly worried it’ll be too ripe for my pineapple jam, my worries were unfound. There was a lot of liquid as I cut and grate it (in my Kenwood kitchen mixer), and it did took a long time, 4 hours to totally reduce 4 pineapples to the right jam texture. The result was totally worth the while as my mummy gave a raving review of my jam and even requested for a jar of it to spread on toast for her breakfast. I really couldn’t be happier.
This jam is perfect for my closed and open-faced pineapple tarts, spread on toast, and I’m thinking of serving it on my next charcuterie board. Before I knew it, I’ve used up all the jam on the pineapple tarts I made a day after.
This recipe uses very basic ingredients, just honey pineapples, honey rock sugar, freshly squeezed lemon juice, cinnamon, star anise, and cloves. Boiled and reduced over 4 hours to a rich, fragrant, gorgeously caramelised glossy jam. When the liquid has reduced to about 10% of the entire jam, that’s the right time to add in the sugar and lemon juice. It’s important to keep stirring it to prevent the jam from getting burnt, something I would never want after slogging a few hours at the stove.
The final jam is moist to the touch, no visible residue liquid, soft and tender, yet thick and dry enough to spread on toast and use as fillings or toppings for pineapple tarts. This is the perfect jam, as compared to store bought jam which is usually quite stiff and a little too sweet, even though it says it’s low sugar content. Don’t get me wrong, I have definitely used store bought jam for making pineapple tarts but homemade jam is a totally new level.
Watch my pineapple jam recipe on YouTube
- 4 pineapples about 1.5kg each
- 100 g honey rock sugar sweeten according to your preference
- 2-3 tbsp fresh lemon juice
- 2 cinnamon sticks
- 3 star anise
- 5 cloves
- Cut off top, bottom, skin, core and eye of pineapples. Pat dry with paper towel.
- Cut pineapples into smaller chunks. Grate in food processor until pineapple chunks become fine pieces of pineapple, but not until it turns completely puréed.
- Transfer grated pineapple into large pot and boil over high heat. Add cinnamon stick, star anise, and cloves and stir well. Once boiled, reduce heat to a simmer.
- The pineapple jam will thicken and liquid will reduce. Stir frequently to prevent from being burnt.
- When the liquid reduces to about 10% of the pineapple, add freshly squeezed lemon juice and gradually add rock sugar, adjust sweetness according to preference.
- Continuously stir the pineapple jam over low heat until the jam thickened and there is no visible liquid.
- Turn off the heat. Remove cinnamon, star anise, and cloves. Allow the jam to cool completely.
- If there is still liquid in the pineapple jam after it is cooled down, cook again over low heat and keep stirring until there is no more liquid. Store in air-tight container in refrigerator until ready to use.