Tuesday, February 10, 2015

Homemade pineapple jam 自制黄梨酱 ~喜气羊羊 2015

I just like to record here the step by step on how to homemade pineapple jam or filling for making pineapple tarts. My recipe is very simple which only have two ingredients, pineapple and sugar.



 
    Cut pineapple into small pieces (after peeled and remove the core).



    Process pineapple pieces in a food processor in few batches till fine grainy paste.

 
Pour pineapple flesh (together with juices) into a wok (I use stainless steel wok), cook on medium heat.



    After 5mins of cooking, you started to see pineapple paste boiling and created some foam on top.
      Don’t need to stir at all time since at this stage the pineapple paste still contains water.



    About 20mins later, you can see the pineapple paste volume is reduced and turned slightly thick.



After 30mins of cooking, pineapple paste has reduced almost to half and become thick. Now you can start to add in sugar and it will turn watery again, stir to combine well.




    About 45mins, pineapple paste almost turned dry, taste it and add more sugar if needed. Change to low heat and continue stirring once in a while, keep an eye on it.



After cooked about 70mins, pineapple jam is ready with deeper golden colour.


 
I don't want my pineapple jam tasted too sweet and too caramelized (easy to get burnt during baking especially for open tarts).


Homemade pineapple jam 自制黄梨酱 

1.8kg pineapple flesh, from 4 medium Morris pineapples (slightly ripe)
300g coarse sugar 

Method

  1. Cut pineapple into small pieces (after peeled and remove the core).
  2. Process pineapple pieces in a food processor in few batches till fine grainy paste.
  3. Pour pineapple flesh (together with juices) into a wok (I use stainless steel wok), cook on medium heat. Don’t need to stir at all time since at this stage the pineapple paste still contains water.
  4. After 5mins of cooking, you started to see pineapple paste boiling and created some foam on top.
  5. About 20mins later, you can see the pineapple paste volume is reduced and turned slightly thick.
  6. After 30mins of cooking, pineapple paste has reduced almost to half and become thick. Now you can start to add in sugar and it will turn watery again, stir to combine well.
  7. About 45mins, pineapple paste almost turned dry, taste it and add more sugar if needed. Change to low heat and continue stirring once in a while, keep an eye on it.
  8. After cooked about 70mins, pineapple jam is ready with deeper golden colour.
  9. Once pineapple jam is completely cool down, keep in container and store in the fridge before use.
Recipe by Sonia a.k.a Nasi Lemak Lover

10 comments:

Phong Hong said...

Sonia, thank you so much for this recipe and step by step instructions!

Somewhere in Singapore said...

Thanks for sharing...

Aunty Young(安迪漾) said...

With your clear guidance,I think next year I can make my own homemade pineapple paste,thank you very much. 😀

Anonymous said...

Thanks!

Anonymous said...

One year I made pineapple tarts for CNY but they became moldy after one week on the table. What happened? The following year I stored them in the fridge. Is there any preservative added in the tarts sold in the market?

Georgina

Baby Sumo said...

This yr I'm so lazy, just use store bought pineapple jam :P

Yannie said...

I like this very detailed step by step instructions. Lovely, Sonia. Thanks a lot.

Sonia ~ Nasi Lemak Lover said...

Georgina, yes I believe so, if not, they add much sugar than homemade. I find make the open tarts or nastar rolls keep longer than round ball type. Or you can add a small cinnamon stick as its helps to preserve longer.

mui mui said...

Homemade pineapple jam is always the best!
mui

Anonymous said...

Hi Sonia, thanks for sharing. Wishing you and family a great new year, filled with lots of joy. Siew

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