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.
100ghoney rock sugarsweeten according to your preference
2-3tbspfresh lemon juice
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.
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
Pineapple Jam https://www.beautifulvoyager.com/how-to-make-pineapple-jam-for-pineapple-tarts/ 18 January 2022 from BeautifulVoyager.com