This delicious pineapple jam recipe is specially dedicated to anyone who loves just homemade jam. I really love fresh pineapples cooked as jam as they taste so fresh and “real”. With Chinese New Year fast approaching, it’s only right to start early with preparation to make snacks and delicious goodies for that big occasion. And how else than to first start by making this homemade pineapple jam, which goes so well with pineapple tarts, which is a MUST have Chinese New Year cookie.
Cooking our own pineapple jam is not difficult at all, just a bit laborious and time consuming. One has to be prepared to stand by a warm stove for about two to 3 hours, just watching over and stirring the pineapple mixture till the mixture dries up and turn golden brown in colour. And this is besides the long process of peeling, cutting and grating the pineapples.
However, I do think it is really worth the time as the store bought pineapple jam usually lacked pineapple flavour and are always sweetened with too much sugar. The fresh pineapples, on the other hand, smell heavenly and taste so delicious when made into jams.
A perfect pineapple jam for pineapple tarts filling should be golden brown in colour with a very sticky texture. To make the jam, first, peel, cut and grate the pineapples. Be sure not to grate the core of the pineapples as they will remain too coarse and fibrous for the jam. It’s best to use a combination of ripe and half-ripe pineapples for the pineapple jam. Half-ripe pineapples will give the “bite” from the fibre while the ripe pineapples will give the fragrance as they are sweet and juicy.
Then simply place the grated pineapples together with all the other ingredients in a large pot and cook, stirring constantly until the jam is thickened. Do not discard the juice so that the full flavour can be retained. Add the pineapple juice a bit at a time during the cooking process. This can speed up the cooking process and prevent splattering. Only add most of the sugar at the end of the cooking cycle so as to ensure the jam do not become too dark and is burnt.
The golden brown colour of the pineapple jam is an indication of its doneness. So remove the pot off the heat and allow to cool completely once the pineapple texture looks dry and sticky. And we’re done!
See our other recipe on How To Make Rose Pineapple Tarts!
Or see another of our recipe on How To Make Flower Blossom Pineapple Tarts, a classic variation of pineapple tarts. As always, ENJOY!