Pineapple Jam for Pineapple Tarts
Confectionery, Pastry October 2nd, 2007
I finally got hold of my mother-in-law’s recipe for pineapple jam. This pineapple jam is used to make pineapple tarts. Prior to this, I have posted the recipe for the pastry for Pineapple Tart. I didn’t know that the recipe for pineapple jam is so easy…though it does take an amount of patience to stir the ingredients till the juice is reduced and the pineapple mixture becomes sticky. The good thing is that the jam can be stored in the fridge for a few months, which would allow you to make a couple of batches of pineapple tarts 
This is the recipe for Pineapple Jam
Ingredients
- 2 pineapples
- 250 grammes granulated sugar
- 5 cloves
- a dash of cinnamon powder
- 1 tablespoon lemon juice
Method
Skin pineapple and scrape out the flesh. Drain flesh on a sieve for 10 minutes to obtain ½ cup of juice.
Place the scraped pineapple flesh in a non-stick pan and add granulated sugar, pineapple juice, lemon juice, cloves and cinnamon. Place pan over low heat and cook, stirring occasionally for about ½ hour until pineapple jam is sticky and can easily be rolled into a ball. Set aside to cool.
My Recommended Recipes
- Pineapple Jam for Pineapple Tarts
- Pineapple Tart Pastry
- Pineapple Prawn Sambal
- Otak-Otak
- Seafood Tom Yam
Bee, my mom does the same too
October 2nd, 2007 at 11:26 am
OMG, they look toooooooo good I looooooove Pineapple tarts. Now this is my next baking project I swear. But I don’t have the mould, how?
October 2nd, 2007 at 12:21 pm
Just a suggestion…
If you want a stickier jam, add maltose sugar and honey instead of granulated sugar. It also gives the jam a more natural-based sweet taste.
October 3rd, 2007 at 12:42 pm
Rasa Malaysia : You can use any suitable mould, which I am sure you can get from California.
Mei : Thanks for the suggestion Mei.
January 19th, 2008 at 8:53 am
I loovvee your Jam tarts! I think that’s my all time favorite. But I cannot get this molding for the tarts. Where do you buy it in Malaysia? My sister is going home this summer and maybe she can get it for me. Tell me where to get it? The moldings in California or the US all has other shapes like disney characters, hearts and so on. But your molding would be the right kind for this traditional tart. Pllleeeaaase do tell.
February 6th, 2008 at 12:42 am
Kampung USA : Oh dear! I missed your comment here in the midst of the others. Well, you can get this type of mould in most supermarkets in Malaysia, at the baking section. It’s quite common here actually. If you still have trouble finding one, email to me. My email is found at the About page.
June 23rd, 2008 at 10:38 am
Pineapple Tars are yummy. Who cares even though it will add to my weight, ha! Ha! I love it and will try this receipe . I’ll try all pineapple tarts recipe if its good.
December 2nd, 2008 at 2:06 pm
Why do u need to add lemon juice for the pineapple jam? I’m so curious to know about it.
December 3rd, 2008 at 12:06 pm
Mary : I believe the lemon juice makes the jam easier to handle. Otherwise, it may be watery and thus difficult to put onto the pastry.
January 1st, 2009 at 4:53 pm
Hi pablopabla
I am just learning how to make the jam. I find that my jam tends to turn very dark after cooking it. Any idea why?
Thanks
January 11th, 2009 at 12:25 pm
what you mean by 1b of flour ?
can anyone answer me ?
and some cold water is about how much ?
someone please answer me as soon as possible .
January 12th, 2009 at 9:31 pm
I’ve no time to prepare my own pineapple jam for the tarts, so I usually buy from either confectionary shops or mini-mart in Singapore. However, these jam tends to be too sweet and lack the sourish taste which is preferred by most of my friends. Just wonder if the lemon juice can help to “neutralize” the sweetness a little to suit our taste buds? If not, what can I do to reduce the sweetness or increase the sour taste? Thanks!
January 17th, 2009 at 11:44 pm
Kelly, how abt trying this receipe without water. 600gm plain flour, 375gm butter, 1 egg, 1 teaspoon of vanilla essence. I always use this hasslefree dough for the “closed” pineapple tarts. No castor sugar or water needed. I’m wondering if vanilla essence could be substituted with pineapple essence. Anyone out there has tried this subsitute?
January 27th, 2009 at 6:04 pm
Hi, thanks for this recipe! It is so easy to do and delicious especially the pineapple jams which everyone tasted compliments of its freshness! I cut the sugar down to 150 gm and the sweetness just right!