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 pineapples250g coarse sugar
4tbsp 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 (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
Very interesting that it can remain good after so long.
ReplyDeleteInteresting! It looks like ginger jam :P
ReplyDeleteI'm going to bookmark this and try to
make this in the future! Xx
Ice Pandora
i like pineapple jam, i think it can tried it my home :D
ReplyDeleteHi Sonia,
ReplyDeleteThanks 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
Ann, yes you can , but add some juices to cook together .
ReplyDeleteThanks for your reply, will try.
ReplyDeleteAnn
Wow, an early preparation ! The CNY will be fall on the end of January. So, its meaning just 2 months ahead. phew.... fast huh !
ReplyDeleteHappy weekend.
Kristy
Hi can I keep the pineapple jam inside the ref instead on the kitchen cabinet?
ReplyDeleteOh my god. One week to cool down the pineapple paste.
ReplyDeleteVery classic plate.. bring back memories with family.. before everyone change to brand item... Azwiusa
ReplyDeleteThanks for sharing! Will try this out later!
ReplyDeleteSonia , 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
ReplyDeletehi! approximately how many grams of pineapple do I need to make this filling? thank you!
ReplyDeleteJessica, the appx pineapple weight is indicated at the recipe , pls check .
ReplyDeleteHi Sonia,
ReplyDeleteI 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!
Jayne, not advise to keep longer than 1week, you can store in the freezer if you not using it immediately after 1 week.
ReplyDeleteoh.. good to know.. thanks for advise... i'm all excited to see how my first time pineapple tarts going to turn out...
ReplyDeleteHello, 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?
ReplyDeleteAmelia, yes, I live in Malaysia, it worked ok.
ReplyDeleteHi Sonia
ReplyDeleteI'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.
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 .
ReplyDeletehi sonia, it's ok. just feelin disappointed but then will learn something outta tis ;)
Deletewanted 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?
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.
ReplyDeleteMy 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
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.
ReplyDeleteOk got it Sonia, will do that. Thanks for advice.
ReplyDeleteOk got it Sonia, will do that. Thanks for advice.
ReplyDeleteHi 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?
ReplyDeleteSarah ,as I mentioned in the recipe just use a jar but not air tight container
ReplyDeleteThank 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?
ReplyDeleteThank you for sharing your recipes!
Sarah
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?
ReplyDeleteAnonymous, I guess the black wok you used is thin type so it absorb more heat. Try to use a heavy stainless steel wok .
ReplyDeleteHi Sonia,
ReplyDeleteSorry 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!
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 .
ReplyDeleteThanks 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?
DeleteHave a great day.
This comment has been removed by the author.
DeleteHi, 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?
ReplyDeleteJan, just thaw it and wait till room temp then use it straight away.
ReplyDeleteHi 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?
ReplyDeleteI'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.
Hi Sonia, what will happen if we over fry the jam? Do we have over frying situation?
ReplyDeleteflo, 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.
ReplyDeleteShirley, 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.
Hi Sonia, I used your old pineapple tart filling recipe before and since it's one week left till cny, I made a last minute decision to bake pineapple tarts this year. I just saw this new recipe today but it says the paste has to be left to dry for a week before I can use it (this will be too late since I only have one week left till cny). Just wondering if it's possible to use it to bake the tarts without waiting for a week?
ReplyDeleteHello... I'm interested to know too. Is it necessary to store for 3 to 5 days. Will it work if I just store it overnight?
ReplyDeleteWeini, just overnight only might not enough, at least store for 2 - 3 days to make sure completely cool down and paste turned dry a bit before storing in freezer.
ReplyDeleteHi Sonia, happy new year 2018.. this year i intend to make my own pineapple jam for the first time instead of store bought.. may I know, are you using very ripe pineapples? can i use all the pineapple juice and less sugar? And also, can I replace the white sugar to brown sugar or rock sugar? Some recipe in the internet, they put cinnamon,cloves and pandan leaves but yours didn't..does it make a big different in taste? And what is the suitable ratio for lemon juice if I were to use lesser pineapple from your recipe? Thank you.
ReplyDeleteTeoh Mei Huan, good to make your own pineapple jam ^_^. I didn't use very ripe pineapples. I am not sure when you use all pineapple juices it will taste sweeter but you will need longer time to dry up the juices. This recipe actually not tasted really sweet. If low sugar it will spoilt very fast. Yes you can put cinnamon and cloves, as it also a natural preservatives. But you will taste their aroma in the jam, since i prefer pure pineapple jam so i didn't use it in my recipe. You can use 1tbsp lemon juices for 1 pineapple , but it can add more or less , just taste it and adjust accordingly.
ReplyDeleteHi Sonia,
ReplyDeleteHappy New Year to you, last year I used your new recipe to make the pineapple tarts, it was so delicious but sadly to said it can't last longer, it turned mouldy after a week. Is there any way to make the tarts last longer or need to refrigerate it after 3 days. Your pineapple tarts recipe is the best in taste, even better than professional.✌🏻
Flo, you too have a great year ahead . Yes this recipe use less sugar so it won’t last long . Otherwise you can add cinnamon or cloves which believe also a natural preservatives to keep jam longer . Since I didn’t appreciate this taste in my jam so I didn’t add them . Another way is bake them into Nastar shape or open face shaped , which I believe it can last longer as jam is expose to heat then turned slightly dry so can keep longer.
ReplyDeleteThanks for your prompt response, I will try to make your pineapple tart again but maybe will try to grate the pineapple instead of blending. Hope it will last longer. Thanks for your wonderful recipe!
DeleteJust made the jam on Saturday and am in the process now. Excited :P
ReplyDeleteAfter 3 to 5 days of drying, can I keep it in the fridge instead of the freezer? I only intend to keep for a 4 to 5 days before baking.
H Sonia, this recipe starts with about 1.5kg of pineapple right? How much will it reduce to after cooking? How much pineapple should I start with if I want to end up with 700gm? Thanks!!
ReplyDeleteHi Sonia, I used ypur receipe really melts in the mouth. Yummy!! However I bought two pineapples only so left with some dough. Just wonder can keep the dough in the fridge for one day and use it for next day?
ReplyDeleteWeini, yes you can
ReplyDeleteFirstimebaking, sorry i couldn't answer your question since i didnt weight it.
SW Wong, yes you can.
Hi Sonia. If I do not add lemon juice or other natural preservatives, should I still leave the cooked jam at room temp for 3-5 days? Will doing this shorten the jam's shelf life?
ReplyDeleteI've tried your dough recipe for 2 CNYs and I hv difficulty managing it. It 'melts' easily in my hands when I'm making wrapping and molding the balls. The dough skin then becomes thin at certain parts of each ball and makes molding them tricky.
Also, do u encounter cracks on ur baked tarts? Mom made the tarts this year (I did last year) but hers had many more cracks than mine. Your recipe was followed closely so I wonder what went wrong.
Hi Sonia, I have a doubt. I've make the pineapple jam using your recipe on Saturday night and transfer it to the fridge the next afternoon. Am I doing it correctly? Or am I supposed to keep it at room temp for 3 days first before I put it in the fridge? I intend to use the jam during this few days.
ReplyDeleteCheerycolours, if you didn’t add lemon juices then store in room temp is vrrnight and next day straight keep in fridge or freezer. So far I didn’t encounter this type problem with the dough , maybe due to butter that you used? I am not sure.
ReplyDeleteJoy , yes leave in room temp for 3 days . Since you have put in the fridge then it is ok .