Homemade pineapple jam (for pineapple tarts)
With Chinese New Year approaching, the house is being filled with more snacks and delicious goodies.
Last year, I didn’t have time to make my own pineapple paste. This year, I wanted to do it because while I liked my pineapple tarts, I always felt that it could be better. Homemade pineapple jam is the answer.
While one can easily find ready-made pineapple paste, I always felt that these paste lacked pineapple flavour and were simply sweetened with too much sugar and glucose.
When you have no time, commercial pineapple paste is really so convenient and easy to use. I suppose they really aren’t that bad.
Cooking your own pineapple jam is not hard at all, just tedious and time-consuming. It is no rocket science. But you have to be prepared to stand by a warm stove for close to two hours.
I find it best to cook it on a rainy, cooling day and have some music that you can sing along to. It can be therapeutic while the smell of the pineapple and warm spices can be pretty intoxicating.
I’ve included my recipe and some tips on making pineapple jam/paste below. If you are stuck at home on a rainy Sunday afternoon, you might want to give it a go. I do think it is worth the time.
I was eating my pineapple jam (the remains on the pot) – it is so good. I simple love it – I love that you can eat the strands of the grated pineapple; I love that I can taste the hints of warm spices that complements the pineapples; I love that you can taste the pineapple fruit.
spices for pineapple jam
grating the pineapplecooking pineapple jam
Recipe: Homemade pineapple jam/paste
Makes about 1kg of pineapple jam
This jam is best for making pineapple tarts. It’s not meant for spreading onto toast as this recipe yields a dry and sticky texture jam. For my pineapple tarts recipe.
Ingredients:
5 large pineapples (I use 2 ripe pineapples, and 3 half-riped pineapples)
juice from 1 lemon
2 cinnamon sticks
4 star anise
5 cloves
800g granulated sugar (or to taste)
Method:
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