How To Make Pineapple Jam for Pineapple Tarts

Selai Nenas Nastar (Pineapple Jam for Pineapple tarts)

How To Make Pineapple Jam for Pineapple Tarts

Course: Dessert

Cuisine: Chinese

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings: serving (440 grams)

Calories: 1432kcal

Author: Marvellina

Pineapple is cooked and reduced to a very thick consistency and is usually used to fill up Pineapple Tarts. Fresh or canned pineapple can be used with this recipe.

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US Customary - Metric

Ingredients

2 kg pineapple (before trimming) see notes
90 gr sugar more or less to your taste
1 cinnamon stick or 1/2 tsp ground cinnamon
3 cloves or 1/4 tsp ground cloves
1 tsp vanilla extract

Optional:

20 gr maltose or golden syrup

Instructions

If using fresh pineapples:

Trim off the top and bottom of the pineapple. Start trimming the sides and then trim off the "eyes". Slice the pineapple vertically and cut off the core. Cut into little pieces. After trimming it would be roughly about 900-1000 grams. Use a food processor or blender to roughly chopped it.

Optional:

I no longer recommend squeezing out the juice (video is not updated yet). The juice adds flavor and also helps with caramelization of the jam.

If using canned pineapple:

Use a food processor or blender to just roughly process it

Cooking:

In a large pot, put in the pineapple, sugar, and spices and cook over medium-low heat.
It will splatter quite a bit at first. I partially cover the pot with the lid to contain the mess, but still allow some liquid to evaporate while cooking.
Stir every now and then and cook until they are a bit thicker, which is after about one hour, add the maltose or golden syrup if you choose to use.
This is after about 1 1/2 hour of cooking
Continue to cook until it gets really thick, the whole cooking time may take about 2-2 1/2 hours. Towards the last half an hour, you may want to lower the heat a bit because the jam has thickened considerably and we don't want to "burn" it.
The jam turns darker in color and no longer watery. It feels soft at this point but will harden once cools down. When the jam has reduced to the consistency you like, stir in the vanilla extract if you use. Stir to combine
The weight may range from 440-500 grams total. The weight may vary a bit, depending on the consistency of the jam

How to store:

Let the jam cools down completely at room temperature. Store in glass container and keep in the refrigerator and it's good up to about 2 weeks and can be kept frozen for 1 month

Video

Notes

If you choose to use canned pineapple, get the pineapple chunks or crushed pineapples. You will need about 3 cans of pineapple chunks (about 20 oz or 567 grams each can) in its juice (no added sugar).

Nutrition