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Pineapple Jam 凤梨果酱

by Angie Liew
Pineapple Jam Recipe 凤梨果酱

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Pineapple Jam

A Pineapple Jam Recipe Dedicated To Those Who Love Homemade Jam

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.

Pineapple Jam

Making Your Very Own Homemade Pineapple Jam At Home

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.

Pineapple Jam

Homemade Pineapple Jam

Let’s Learn How To Make The Perfect Pineapple Jam For Pineapple Tarts

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!

Now that we have made our homemade pineapple jam, it’s time to make Pineapple Tarts. See below for our popular pineapple tarts recipes, such as Rose Pineapple Tarts and Flower Blossom Pineapple Tarts. As usual, enjoy!

Rose Pineapple Tarts Recipe 黄梨塔

Dainty Pineapple Tarts

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Pineapple Jam 凤梨果酱

Recipe by Huang Kitchen, Angie Liew
This delicious pineapple jam recipe is specially dedicated to anyone who loves just homemade pineapple jam. With Chinese New Year fast approaching, it's really apt to start early with preparation to make snacks and delicious goodies for that big occasion. And how else than to make this homemade pineapple jam, which goes so well with pineapple tarts, a MUST have Chinese New Year cookies!
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Prep Time1 hr
Cook Time2 hrs
Total Time3 hrs
Keyword: chinese new year, vegetarian

Tap or Hover to Adjust Servings

Servings: 1 kg jam

Ingredients
 

  • 5 pineapples, large, 3 ripe pineapples, 2 half-riped pineapples
  • 350 gram granulated sugar, or adjusted to taste
  • 1 lemon, squeeze for the juice
  • 2 cinnamon sticks
  • 5 cloves
  • 4 star anise
  • 3 pandan leaves/screwpine leaves, tie into a knot

    Instructions
     

    • Pineapple Jam Recipe - pineapple
      Have ready a combination of ripe and half-ripe pineapples and briefly wash them over running water.
    • Pineapple Jam Recipe - ingredients
      Also, have ready all the ingredients needed to cook the pineapple jam.
    • Pineapple Jam Recipe - spices
      Prepare the warm spices for added aroma to the pineapple jam.
    • Pineapple Jam Recipe - cut top of pineapple
      First, place the pineapple on its sides of a chopping board and slice off the top green crown of the pineapple.
    • Pineapple Jam Recipe - remove pineapple skin
      Next, stand the pineapple upright and with a sharp knife, cut away the outer tough skin in strips, from top to bottom.
    • Pineapple Jam Recipe - cut bottom of pineapple
      Then, slice off the bottom of the fruit.
    • Pineapple Jam Recipe - remove pineapple "eyes"
      Continue to work around the pineapple to carefully remove the "eyes" of the fruit.
    • Pineapple Jam Recipe - cut pineapple
      Next, slice the pineapple into long quarters. And we're ready to grate the sliced pineapples!
    • Pineapple Jam Recipe - grate pineapple
      To hand-grate the pineapples, place a strainer over a large plastic or ceramic bowl and place a grater in it.
    • Pineapple Jam Recipe - grate pineapple
      Grate the pineapple using the largest holes on the box grater and discard the core. It is recommended to wear plastic gloves hand grating the pineapples.
    • Pineapple Jam Recipe - drain grated pineapple
      When finished grating, drained the grated pineapples in the strainer. Safe the pineapple juice in the plastic bowl for later use.
    • Pineapple Jam Recipe - put in large pot
      Place the grated pineapples in a large surface area pot as this can shorten the cooking time and reduce the risk of burning the jam.
    • Pineapple Jam Recipe - add spices
      Add in the knotted pandan leaves, about 1/3 of the sugar and the warm spices.
    • Pineapple Jam Recipe - add lemon juice
      Then, add in the freshly squeezed lemon juice.
    • Pineapple Jam Recipe - stir
      Stir the pineapple mixture with a wooden spoon to ensure everything is well mixed.
    • Pineapple Jam Recipe - boil
      Using MEDIUM HIGH heat, bring the pot of pineapple mixture to a boil.
    • Pineapple Jam Recipe - stir occasionally
      Once it starts to boil, lower the heat to MEDIUM and stir occasionally the mixture to ensure it does not burn.
    • Pineapple Jam Recipe - add pineapple juice
      Start adding the pineapple juice in batches until all the juice has boiled and evaporated.
    • Pineapple Jam Recipe - continue cooking
      Continue to cook the pineapple mixture till it starts to brown and dry.
    • Pineapple Jam Recipe - add sugar
      Then, turn the heat to LOW and continue cooking until the mixture turns sticky. Add in the rest of the sugar and adjust the sweetness to your taste.
    • Pineapple Jam Recipe - cook
      Stir well until most liquid has evaporated and the pineapple jam turns golden brown in colour. Be sure to stir the mixture frequently especially towards the end of the cooking to avoid burning the jam. And we're done!
    • Pineapple Jam Recipe - cool
      Then remove the pot from heat and set aside the jam to cool completely.
    • Pineapple Jam Recipe - discard spices
      After the jam has been thoroughly cooled, discard the spices and pandan/screwpine leaves.
    • Pineapple Jam Recipe - enjoy
      This delicious pineapple jam can be used right away or sealed and store in an airtight container in the refrigerator until needed. This jam can keep in refrigerator for up to a month. As always, ENJOY!

Enjoy!

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Notes

To pick a good pineapple, always smell the bottom of the pineapple at the store. If it smells like a pineapple, then it usually is a good pineapple.
It's best to use a combination of ripe and half-ripe pineapples to make pineapple jam. The ripe pineapples are more juicy but has less fibre while the half-ripe are less sweet but has more fibre.
Always grate the pineapples instead of blending as grating the pineapples give the jam the best texture after it is cooked.
Add the pineapple juice a little at a time only after boiling the grated pineapples as this can speed up the cooking process instead of boiling the grated pineapples together with the juice.
Add only a little of the sugar when you first start to cook the grated pineapples. When the pineapple mixture has almost dried up, then add the balance (to taste) of it. This reduces the risk of burnt jam as the sugar will start to caramelise with the jam. More importantly, it reduces splatter.
Do not add too much of the spices as they can be overpowering. However, they are a natural antimicrobial spice, hence they help in food preservation.
Sugar acts as a preservative so try not to reduce too much of the sugar so the pineapple jam can last unless you can be sure the jam is used up within a week.
Use a large surface area pot with a heavy base as this can speed up the cooking process.
For open-faced pineapple tarts, the pineapple jam can be slightly more moist as it will continue to dry out when baked. Cook the jam till it coats the wooden spoon used to stir it and the jam doesn't fall off the spoon immediately.
For enclosed pineapple tarts, the pineapple jam has to be completely dry and sticky so it can be rolled into balls. Otherwise it will be difficult to handle during wrapping.
Take note that the jam will thicken further upon cooling so it's best to undercook than to overcook the jam. So you can cool the jam and see the texture and if it's too wet you can cook it again to dry it. If it's too dry after cooling, dilute it by cooking another pineapple with sugar and adding the dry paste into it.
Cooking time is dependant on the amount you make and the type of pot you use.
 

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7 comments

Eve January 24, 2021 - 12:35 pm

Hi, i have baked my pineapple tart and i found that my jam is a little too moist, how to salvage it by baking addition timing?

Reply
Jane January 2, 2021 - 9:07 am

Hi Angie, for the dough crust I’d bake it but it doesn’t like others soft and good texture , could you please gave me some advise. Thank you

Reply
Angie Liew January 3, 2021 - 3:55 pm

Can please explain how you make them? Is it the rose pineapple tarts?

Reply
Jane January 4, 2021 - 8:29 am

No is the Flower Blossom Pineapple Tart.

Reply
Jane January 4, 2021 - 8:41 am

I forgot to add salt and I think I over knead the dough.

Reply
Eve January 24, 2021 - 12:36 pm

Hi, i have baked my pineapple tart and i found that my jam is a little too moist, how to salvage it by baking addition timing? Hope to hear from you soon.thank you

Reply
Angie Liew January 30, 2021 - 11:28 am

Hi, if the jam is too wet, you can always cook it again to dry it. Otherwise you can cook another batch of pineapple jam and combine together. Baking additional time will only harden the crust so may not work.

Reply
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