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). 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 pineapples4tbsp lemon juicesMethod
- 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.
- 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 ^_^).
- Cook pineapple paste in a big wok over medium heat. Don’t need to stir it all the time.
- 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.
- 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.
- Scoop out the pineapple jam into a bowl, let it cool completely. You can transfer to a clean jar ( I just use the same bowl and wrap with cling film) then store inside the kitchen cabinet for 1 week before use it to make pineapple tarts.
Recipe by Sonia a.k.a Nasi Lemak Lover