Homemade Pineapple Jam (for Pineapple Tarts)

Homemade Pineapple Jam (for Pineapple Tarts)

For Chinese New Year 2015, I am making pineapple tarts. And why not make my own homemade pineapple jam too while I'm at it, right? Pineapple jam is actually very easy to make. All you need are pineapples, sugar, and 2 hours to spare. You can optionally add aromatics like cinnamon, cloves, even star anise or pandan leaves.

I use local pineapples (think they are called Morris) that are just ripe, maybe even a little under ripe. Some say honey pineapples or Josephine, make a more fragrant jam. But I have Morris, so Morris it is.

Peeled Morris Pineapples

Peel the skin and cut away the "eyes" by scoring diagonally. I enjoy peeling and scoring pineapples... put on some background music and it's therapeutic :)

Then cut into chunks, and blitz them in the food processor. I blitz them in batches. It only takes a few seconds.

Pour the mixture into a wok or a large heavy based pan. It is quite watery from its natural juices, and the colour of pale yellow. Turn the heat to medium-low and and let it boil. I check up on it and stir every 5 minutes or so.

Cooking the pineapple puree

After 30 minutes of gentle boiling, the liquid has evaporated a little. and the colour turns into a slightly deeper yellow. This is when I add the sugar.

Add the sugar

Almost immediately the mixture turns watery again as the sugar dissolves.

Turns watery again

After 1 hour, still very wet.

Slowly but surely getting there.

After close to 1.5 hours, I get impatient and turn up the heat a little to help it "move along" :) Keep a close watch now and stir so it doesn't get burned.

And finally it is done! Only 1 hour and 45 minutes :)

Finally, pineapple jam!

Turn off the heat, and let it cool completely before storing. The jam will continue to dry as it cools. And it tastes absolutely delicious - pure pineapple taste!

Store in an airtight container in the fridge until ready to use.

I also seal the jam, in the container, with a piece of cling wrap pressed onto the surface of the jam, to prevent any additional drying that might take place in the fridge.

Basic Homemade Pineapple Jam Recipe (for Pineapple Tarts)

2 large Morris pineapples

1 and 1/2 cups coarse sugar (adjust to your liking)

Makes about 750 gm of jam.

1. Peel the pineapples.
2. Cut into chunks with the core, and blitz in the food processor.
3. Pour the puree into a wok or large heavy based pan.
4. Boil gently on low-medium heat, stirring occasionally.
5. When most of the juices have evaporated (after about 1 hour), add the sugar and stir. The mixture will become watery again.
6. Continue to boil gently, stirring occasionally, until most of the juices have evaporated.
7. Now keep a close watch and cook/stir until the jam is quite dry but not too dry. It will continue to dry after taken off heat.
8. Cool completely before storing in an airtight container in the fridge.