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). 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

  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. 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


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.


Sonia ~ Nasi Lemak Lover said...

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

Anonymous said...

Thanks for your reply, will try.

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 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!

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