Wednesday, November 23, 2016

Homemade Pineapple Jam 自制黄梨酱

My best melt-in-mouth pineapple tarts is one my family top choice of CNY cookies especially my younger sister who is super love my pineapple tarts. But I always have to make this cookies very last minutes as the tarts will get bad less than 2 weeks. Partly due to low sugar and no preservatives are added. Recently i learnt two tips on how to make the jam preserved longer with natural ingredients.



The two tips that i learnt are add lemon juices ( act as a natural preservative) and completely cool down the jam in room temp for 1 week ( to dry and thicken further the paste) ** updated on 15 Jan 2017, in view of the reader's feedback of their filling start to get mold after they store less than 1 week, so i suggest to store this filling for 3-5days only. I guess this was caused by many aspects like didn't cook the jam dry enough, didn't completely cool it down before cover it,  and etc. . It work this time, till today, i have been keeping trial pineapple tarts for 28days , it still smell good and not turned bad (also you need to completely cool down the baked pineapple tarts before storing).











If you plan to try this recipe, so you must remember to make this pineapple jam much earlier as you need to cool it down for 1 week.



Homemade Pineapple Jam 自制黄梨酱

3 Morris pineapples
250g coarse sugar
4tbsp lemon juices

Method
  1. Peel the pineapples. Cut away the core but not totally removed it, leave small part of core so the jam has some bites in it. Cut them into chunks.
  2. Use a food processor, process the pineapple chunks till fine (do not add water). Sift the processed pineapple (1546g pineapple flesh) as to remove some of the juices (I removed 367g of the juices. Don’t throw it away, drink it like fruit juices ^_^).
  3. Cook pineapple paste in a big wok over medium heat. Don’t need to stir it all the time.
  4. About 10mins, the juices almost evaporated then add in sugar. It will turn watery again after adding sugar. Continue stirring (stir occasionally and keep an eye on it) for about 15mins till thick paste.
  5. Reduce the heat to low, add in lemon juices, continue stirring (about 25mins) till jam is thick ( when you see the jam is able to stick on the spatula ). Total took about 50mins.
  6. Scoop out the pineapple jam into a bowl, let it cool completely (without cover it, prefer keep it overnight). You can transfer to a clean jar ( I just use the same bowl and loosely wrap with cling film) then store inside the kitchen cabinet (i kept inside the Chai Tu (kitchen cabinet with wire mesh attached) which has better ventilation)  for 1 week  (change to 3-5days only) before use it to make pineapple tarts. Keep in the freezer if you are not using it immediately. It can also be stored in the freezer for several months.



Recipe by Sonia a.k.a Nasi Lemak Lover

40 comments:

Phong Hong said...

Very interesting that it can remain good after so long.

Ice Pandora said...

Interesting! It looks like ginger jam :P
I'm going to bookmark this and try to
make this in the future! Xx
Ice Pandora

Nasi Goreng said...

i like pineapple jam, i think it can tried it my home :D

Anonymous said...

Hi Sonia,

Thanks for the recipe but can i use a slow juicer for the pulp instead of blender coz the slow juicer will separate the pulp and the juice. Do you think this is possible.

Ann

Sonia ~ Nasi Lemak Lover said...

Ann, yes you can , but add some juices to cook together .

Anonymous said...

Thanks for your reply, will try.
Ann

My Little Space said...

Wow, an early preparation ! The CNY will be fall on the end of January. So, its meaning just 2 months ahead. phew.... fast huh !
Happy weekend.
Kristy

tesya1mercado@gmail.com said...

Hi can I keep the pineapple jam inside the ref instead on the kitchen cabinet?

Adam said...

Oh my god. One week to cool down the pineapple paste.

Anonymous said...

Very classic plate.. bring back memories with family.. before everyone change to brand item... Azwiusa

Min said...

Thanks for sharing! Will try this out later!

Anne Regalado said...

Sonia , I kept my pineapple filling in the fridge for almost a month with no change whatsoever , still perfect with no change of flavour and colour . But then it was winter and cold so maybe that's the reason why :D

Jessica Liew said...

hi! approximately how many grams of pineapple do I need to make this filling? thank you!

Sonia ~ Nasi Lemak Lover said...

Jessica, the appx pineapple weight is indicated at the recipe , pls check .

Jaynie Ling said...

Hi Sonia,

I have just make the filling because the "not so ripe" pineapples I bought on weekend has ripened earlier than I thought. It couldn't wait until the coming weekend. So question is can I keep the filling for more than a week? 1.5 week instead? Thanks!

Sonia ~ Nasi Lemak Lover said...

Jayne, not advise to keep longer than 1week, you can store in the freezer if you not using it immediately after 1 week.

Jaynie Ling said...

oh.. good to know.. thanks for advise... i'm all excited to see how my first time pineapple tarts going to turn out...

Amelia said...

Hello, the recipe looks good. Just want to check, it is ok to leave it at room temperature in Malaysia/Singapore weather for the jam to thicken?

Sonia ~ Nasi Lemak Lover said...

Amelia, yes, I live in Malaysia, it worked ok.

Anonymous said...

Hi Sonia

I'm so sad.

This is my first time trying to make pineapple tarts. So wanted to make the filling instead of store-bought.
I cooked the pineapple last Sat (31 Dec 2016) and today I saw mould on the filling :(

It was ok when I checked on the 3rd day (2 Jan 2017). My mum insisted I kept in fridge on 2nd Jan, afraid it would grow mould. But I didn't as I wanted to follow your instruction to the tee.

So I guess will have to store in fridge for Singapore weather.

Regards
Xiu.

Sonia ~ Nasi Lemak Lover said...

Xiu, so sorry to know this and appreciate for your feedback . Maybe the recent cold raining weather getting the filling faster to get bad. When I did it was during hot weather . I will put a note on the recipe , to cut down drying time to 3 days . Another reason might due to you did not cook the filling till dry .

Leechen Ch said...

Hi Sonia, I've successfully made the pineapple jam following your recipe and keep for a week before use. It was a success! My boys and I just can't stop having it, they actually love the jam more.

My question, today I reduced the sugar to 100g and used back all the juices and cook till dry. Reason being I would like to lessen the sugar for my parents. Do you think I shouLD keep for a week too before using them?

What is the difference to keep at room temp and in fridge?

Looking forward to hear from you. Thank you.

Steph

Sonia ~ Nasi Lemak Lover said...

Steph, if you have reduced the sugar amount, dont keep for a week in room temp, may be just 2days are enough. Then keep in the freezer if not using it immediately. This filling to be kept in the room temp (with fresh air) is to create the natural preservative from the ingredients and get the filling to be totally cool down so it can preserve longer.

Leechen Ch said...

Ok got it Sonia, will do that. Thanks for advice.

Leechen Ch said...

Ok got it Sonia, will do that. Thanks for advice.

Sarah said...

Hi Sonia, I hope this is not a stupid question. Maybe I'm missing something, but how is the fresh air and ventilation able to make a difference when the jam is in an air-tight jar?

Sonia ~ Nasi Lemak Lover said...

Sarah ,as I mentioned in the recipe just use a jar but not air tight container

Anonymous said...

hi sonia, it's ok. just feelin disappointed but then will learn something outta tis ;)
wanted to seek your advice on the following observations i encountered:
1. when i cooked the filling, i have turned the stove fire to the lowest after adding the sugar and lemon stage, but somehow the filling start to have stick to the chinese black wok despite i flipped/stirred the paste. And i off the fire when i saw some paste sticked to the wok and some black patches. I worried the charred patches will stain the rest. If i dun off the fire, i guess more charred patches will be. I have no idea how to resolve tis despite turning the fire to the lowest. :(

2. I tried to bake just the tart pastry dough, it sticked to my finger when i wan to store in container after cooling. Somehow very easily melt.
What could went wrong?

Sarah said...

Thank you for your reply, Sonia. So just to clarify, I will not cap the jar with the lid but just cover it with cling wrap?

Thank you for sharing your recipes!

Sarah

Elise said...

Hi Sonia, you mentioned that the filling to be kept in the room temp (with fresh air). Most of the time, we closed all the doors & windows when we go work. The area will be humid. Do I need to shorten the time?

Sonia ~ Nasi Lemak Lover said...

Anonymous, I guess the black wok you used is thin type so it absorb more heat. Try to use a heavy stainless steel wok .

Anonymous said...

Hi Sonia,

Sorry to trouble you,I tried making jam following your recipe but after overnight, there is a lot of liquid inside the jam so what should I do?

Must I keep it in fridge as I don't have any wire mesh cabinet to store the jam and do I need to cook the jam again to dry up the liquid?

Thanks for your lovely recipe and great patience to guide us.

Have a nice day!

Sonia ~ Nasi Lemak Lover said...

Anonymous (may I know your name ?), maybe you didn't cook it till dry enough and didn't wait completely cool down before cover it . Yes quickly cook it again till very dry then wait till completely cool down , then just use a cling film loosely close it and store inside kitchen cabinet , don't worry if your cabinet don't have wire mesh .

Jan said...

Hi, usually if you store it in the refrigerator after it cool down, when you want to use it for baking, would you warm it again then wait for it to cool before using it again? Or you use it straight after thaw from freezer?

Sonia ~ Nasi Lemak Lover said...

Jan, just thaw it and wait till room temp then use it straight away.

flo said...

Thanks for your promptly reply but if I already stored it in the fridge, can I still cook it to dry the liquid then put in the cabinet? Or I just cook it one day before I made the tart?

Have a great day.

flo said...
This comment has been removed by the author.
Shirley said...

Hi Sonia, need some urgent advice from you. I cooked 4 Josephine pineapples yesterday and after cooking for 2.5hours the juices finally reduced and stick to the spatula. I left it to cool down overnight without covering it and today I see some juices coming out at the bottom of jam. Is it I have not cooked it dry enough? Or it will dry further as I leave it at room temperature?

I'm not sure if I should put it back on stove today to further dry it. Hope you can enlighten me as I do not wish to waste the effort of making the jam and worst if I wrap it in the pastry and they gone bad within a few days. Thank you so much.

Jess said...

Hi Sonia, what will happen if we over fry the jam? Do we have over frying situation?

Sonia ~ Nasi Lemak Lover said...

flo, ok, i think you can take it out from fridge, cook it again but not overcooked it either, let it return to room temp without cover it for overnight, then store in room temp for 2 days to completely cool it down and store in the freezer before use.

Shirley, did you remove the some juices before cook? I have never encounter this problem, actually it is hard for me to advise you. I suspect either you under cooked or over cooked it? Ya, maybe you cook it again but not over cooked it, then let it in room temp without cover for overnight, then store 2 days before keep in freezer.

Jess, if you have over fry it, the jam will turn like caramel , it still ok to use , just that the taste will be difference.

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