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Tuesday, February 17, 2015

Home made Pineapple Jam for Pineapple Tarts

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.

Store in airtight container and keep in refrigerator.

Open Face Pineapple tart

Enclosed Version

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