Before I can make pineapple tarts for Chinese New Year, I first had to make the pineapple jam to top on the pastry. Making pineapple jam is not difficult at all, in fact you only need 2 ingredients for a basic jam. It takes about 1 hour to make and you need to stir it quite often to avoid the jam from burning.
For this pineapple jam, I used a pineapple variety called "Crystal pineapple" which I got from Jusco. It is slightly tart in its uncooked form, and has the delicious pineapple smell and taste. This is perfect for making jam since you will be adding quite a substantial amount of sugar to preserve it. You should also try to choose an underripe fruit rather than overripe fruit since it is higher in pectin (a natural setting agent).
We still have quite a lot of leftover after making the pineapple tarts. I will be using this as a spread on my toast and crackers too, absolutely love how fresh it tastes. It sure adds a touch of luxury to everyday eating.
The Two-Ingredient Homemade Pineapple Jam
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 50-60 minutes
Makes 1 tub
1kg pineapple (peeled weight) - about 3 no.
1/4 cup water
150g caster sugar
1. Cut pineapple into medium sized chunks, including core. Place into blender with the water and blend on high speed until the pineapple is liquidized (like pineapple puree). If using food processor, you can omit the water (shortens cooking time too - made it another time with Sarawak pineapples blended in food processor cooking time was 40-45 mins).
2. Pour the pineapple into a large wok and stir until thick and 3/4 of juice has evaporated, this will take about 30 minutes on medium heat.
3. Pour in the sugar, the mixture will become slightly watery again. Cook over medium low heat for another 20-25 minutes until mixture has thickened and is golden in colour.
4. Allow to cool, then store in jam jars and use as required. The jam will further thicken once it is cooled. This will keep for up to 1 month in the fridge.
*Recipe for easy pineapple tarts can be found here.
I am also submitting this to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids.
*This recipe was featured on Asian Food Channel's Facebook page on 7 February 2013.