Spread the love

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.

pineapple jam

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.

Simple ingredients I used

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.

pineapple jam

Watch my pineapple jam recipe on YouTube

pineapple jam

Pineapple Jam

The best homemade pineapple jam ever! Moist, tender and full flavoured, this jam is perfect for making pineapple tarts, topped on cookies, spread on toast or even serve it as a fruit preserve on a charcuterie board.
5 from 3 votes
Prep Time 20 mins
Cook Time 4 hrs
Total Time 4 hrs 20 mins
Course Dessert
Cuisine asian, Chinese, Western
Servings 4 persons
Calories 60 kcal


  • 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
  • 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.
    pineapple jam
  • 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.
    boil pineapple jam
  • Continuously stir the pineapple jam over low heat until the jam thickened and there is no visible liquid.
    boil jam
  • Turn off the heat. Remove cinnamon, star anise, and cloves. Allow the jam to cool completely.
    remove spices
  • 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.
    pineapple jam



It’s alright to slightly undercook the pineapple jam as it’ll be cooked again with the pineapple tart in the oven. My pineapple jam turns out moist to the touch with no residue liquid and it doesn’t turn mouldy.  
There should not be any visible liquid from the pineapple jam. If there is any residue liquid after it’s cooled down, recook again on low heat and keep stirring to cook off the liquid. However do not overcook until it’s too dry, otherwise the jam will be too stiff. 
Continuously stir the pineapple jam to not get burnt.
It takes about 1 hour per pineapple to completely cook the pineapple jam. This recipe of 4 pineapples took me 4 hours to cook.
Store in a clean airtight container in the fridge to 2-3 weeks. Freeze to store up to one year. 
Keyword jam, Peranakan pineapple tart, pineapple, pineapple cake, pineapple jam, pineapple puree, pineapple tart, pineapple tarts, southeast asian cuisine

Spread the love