Comments on: Pineapple Jam for Pineapple Tarts http://www.deliciousasianfood.com/2007/10/02/pineapple-jam-for-pineapple-tarts/ Recipes for home-cooked food and reviews of Malaysian food Sat, 21 Jan 2012 09:14:42 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: pablopabla http://www.deliciousasianfood.com/2007/10/02/pineapple-jam-for-pineapple-tarts/comment-page-1/#comment-7076 pablopabla Tue, 25 Jan 2011 02:22:06 +0000 http://www.deliciousasianfood.com/2007/10/02/pineapple-jam-for-pineapple-tarts/#comment-7076 <strong>Elaine</strong> : Use the clove in its whole form and remove it once the jam is cooked. It's purpose is just to flavour the jam. Elaine : Use the clove in its whole form and remove it once the jam is cooked. It’s purpose is just to flavour the jam.

]]> By: Singaporean in Vancouver, Canada http://www.deliciousasianfood.com/2007/10/02/pineapple-jam-for-pineapple-tarts/comment-page-1/#comment-7074 Singaporean in Vancouver, Canada Sun, 23 Jan 2011 02:46:55 +0000 http://www.deliciousasianfood.com/2007/10/02/pineapple-jam-for-pineapple-tarts/#comment-7074 In respond to gnileo99: The jam could have darken due to a couple of reasons: 1) The protein in the pineapple denatures due to the cooking process. Like how raw egg whites turns from colorless to white is due to the denaturation of it's protein. 2) The sugar is probably caramelizing, which is also a really natural process. I have made this jam, and I feel that 250g of sugar makes it super sweet; this is probably because the pineapple I've bought is pretty sweet itself. The sugar amount should be altered depending on the natural sweetness of the fruit! In respond to gnileo99:

The jam could have darken due to a couple of reasons:
1) The protein in the pineapple denatures due to the cooking process. Like how raw egg whites turns from colorless to white is due to the denaturation of it’s protein.
2) The sugar is probably caramelizing, which is also a really natural process.

I have made this jam, and I feel that 250g of sugar makes it super sweet; this is probably because the pineapple I’ve bought is pretty sweet itself.
The sugar amount should be altered depending on the natural sweetness of the fruit!

]]> By: Elaine http://www.deliciousasianfood.com/2007/10/02/pineapple-jam-for-pineapple-tarts/comment-page-1/#comment-7071 Elaine Thu, 20 Jan 2011 06:02:49 +0000 http://www.deliciousasianfood.com/2007/10/02/pineapple-jam-for-pineapple-tarts/#comment-7071 Hi thank you for sharing the recipe! I would like to try this recipe out however, i have some questions. How do you add the cloves? Do I need to groung it until it becomes fine or powdery and add it in? If i only need to add it in without grounding it, do i need to take it out after the jam is done? I'm really confuse, please help me. Thanks in advance =) Hi thank you for sharing the recipe! I would like to try this recipe out however, i have some questions. How do you add the cloves? Do I need to groung it until it becomes fine or powdery and add it in? If i only need to add it in without grounding it, do i need to take it out after the jam is done? I’m really confuse, please help me. Thanks in advance =)

]]> By: pablopabla http://www.deliciousasianfood.com/2007/10/02/pineapple-jam-for-pineapple-tarts/comment-page-1/#comment-7064 pablopabla Tue, 18 Jan 2011 02:48:13 +0000 http://www.deliciousasianfood.com/2007/10/02/pineapple-jam-for-pineapple-tarts/#comment-7064 <strong>Kate</strong> : I'm afraid it won't. And you'll need dozens of cans to cook them before they reduce into sticky jam. Kate : I’m afraid it won’t. And you’ll need dozens of cans to cook them before they reduce into sticky jam.

]]> By: kate http://www.deliciousasianfood.com/2007/10/02/pineapple-jam-for-pineapple-tarts/comment-page-1/#comment-7062 kate Mon, 17 Jan 2011 21:17:35 +0000 http://www.deliciousasianfood.com/2007/10/02/pineapple-jam-for-pineapple-tarts/#comment-7062 do you know if canned pineapples works the same? it's hard to find pineapples in where i am :P quite seasonal if not expensive do you know if canned pineapples works the same? it’s hard to find pineapples in where i am :P quite seasonal if not expensive

]]> By: pablopabla http://www.deliciousasianfood.com/2007/10/02/pineapple-jam-for-pineapple-tarts/comment-page-1/#comment-6477 pablopabla Sun, 21 Nov 2010 13:31:05 +0000 http://www.deliciousasianfood.com/2007/10/02/pineapple-jam-for-pineapple-tarts/#comment-6477 <strong>Cerry</strong> : Yes, bake both. Cerry : Yes, bake both.

]]> By: Cerry from nz http://www.deliciousasianfood.com/2007/10/02/pineapple-jam-for-pineapple-tarts/comment-page-1/#comment-6473 Cerry from nz Sun, 07 Nov 2010 22:43:12 +0000 http://www.deliciousasianfood.com/2007/10/02/pineapple-jam-for-pineapple-tarts/#comment-6473 Hi there, Do u bake the jam with the pastry? Hi there,

Do u bake the jam with the pastry?

]]> By: Shatzy http://www.deliciousasianfood.com/2007/10/02/pineapple-jam-for-pineapple-tarts/comment-page-1/#comment-6441 Shatzy Sat, 18 Sep 2010 13:52:31 +0000 http://www.deliciousasianfood.com/2007/10/02/pineapple-jam-for-pineapple-tarts/#comment-6441 I tried this recipe out and made the jam a little thicker than what it looks like in the pic. Turns out i can roll the jam into the pastry and make little balls of pineapple filled tarts! and they actually tasted better than the flower motif ones that i also made, becoz the jam stays soft wrapped inside the pastry. I tried this recipe out and made the jam a little thicker than what it looks like in the pic. Turns out i can roll the jam into the pastry and make little balls of pineapple filled tarts! and they actually tasted better than the flower motif ones that i also made, becoz the jam stays soft wrapped inside the pastry.

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