Chinese New Year is around the corner and everyone is busy with baking goodies, shopping and all. Pineapple tart is my favourite and last year I made both open face pineapple tart and enclosed pineapple tart. I didn’t post the recipe of pineapple jam. So here I am posting it. Pineapple jam is easy to prepare at home. You can prepare the jam in advance and use whenever you want.
- Small ripe pineapple – 1 (about 2lbs/1kg)
- Sugar – ¾ cup (185g)
- Lemon juice – 1 tbsp
- Cloves – 2
- Star anise -2
Peel and core pineapple. Chop into small pieces. Process them in a food processor or blender until smooth paste.
Heat a heavy bottom pan; add pineapple paste, lemon juice, sugar, cloves and star anise and mix. Simmer uncovered over medium heat. Stir frequently until it become thick about 20-25 minutes.
If you are able to make a ball out of the jam, then that is the right stage to switch off the heat. Transfer the jam to a shallow dish, let it cool. Remove cloves and star anise.