Homemade Pineapple Jam

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23 likes 9 klips

This delicious pineapple jam recipe is specially dedicated to anyone who just loves homemade jam. It's also perfect as filling for pineapple tarts.

EM3YwYDrhA Kitchenbowl
Prep Time

1 hr

PT1H
Cook Time

3 hr

PT3H
Wait Time

--

PT0S PT4H
Homemade Pineapple Jam

Ingredients

Makes 1
1 serving Makes

Instructions

Step 1

Have ready a combination of ripe and half-ripe pineapples.

Have ready a combination of ripe and half-ripe pineapples.

Step 2

Have ready all ingredients needed to cook the pineapple jam.

Have ready all ingredients needed to cook the pineapple jam.

Step 3

Next, prepare the warm spices for added aroma to the pineapple jam.

Next, prepare the warm spices for added aroma to the pineapple jam.

Step 4

Wash the aromatic pandan or screw pine leaves over running water.


Step 5

Knot the cleaned screw pine leaves for ease of cooking in the pineapple jam.


Step 6

Briefly wash the pineapples over tap water.


Step 7

Using a sharp knife, cut off the top of the pineapple.


Step 8

Place the pineapple upright and cut to remove the skin.


Step 9

Then, cut the bottom of pineapple off.

Then, cut the bottom of pineapple off.

Step 10

Carefully remove the 'eyes' of the pineapple with a sharp knife.


Step 11

Next, cut the pineapple into 4 pieces, lengthwise.


Step 12

Before grating the pineapples, first place a colander over a large mixing bowl and place a box grater in the colander.

Before grating the pineapples, first place a colander over a large mixing bowl and place a box grater in the colander.

Step 13

Grate the pineapples, piece by piece using the largest holes on the grater and discard the core. It is best to wear plastic gloves to protect your hands from the acidity of the pineapples.


Step 14

When finished grating, remove box grater and drained the grated pineapples in the colander. Safe the pineapple juice in the large mixing bowl for later use.


Step 15

Place the grated pineapples in a large surface pot with a heavy base as this can shorten the cooking time and reduce the risk of burning the jam.

Place the grated pineapples in a large surface pot with a heavy base as this can shorten the cooking time and reduce the risk of burning the jam.

Step 16

Add in the knotted screw pine leaves, about 1/3 the sugar, cinnamon sticks, cloves and star anise.

Add in the knotted screw pine leaves, about 1/3 the sugar, cinnamon sticks, cloves and star anise.

Step 17

Then, add in freshly squeezed lemon juice.

Then, add in freshly squeezed lemon juice.

Step 18

Stir the pineapple mixture with a wooden spoon to ensure everything is well mixed.


Step 19

Using medium high heat, bring the pot of pineapple mixture to a boil. Once it starts to boil, lower the heat to medium and stir occasionally to prevent the mixture from sticking to the pan.


Step 20

Start adding the pineapple juice, a little at a time, until all the juice has boiled away and continue stirring.


Step 21

Next, turn the heat to low and continue cooking until the mixture turns dry and sticky. Then add the rest of the sugar and adjust the sweetness towards the end of cooking.


Step 22

Continue to cook until most liquid has evaporated and the jam turns golden brown in colour. It is important to consistently stir the mixture especially towards the end of cooking with the wooden spoon to avoid burning the jam. And we're done!


Step 23

Immediately take the pot off the heat and allow to cool completely once it looks dry and sticky. Cooking time is about 2 to 2 1/2 hours.

Immediately take the pot off the heat and allow to cool completely once it looks dry and sticky. Cooking time is about 2 to 2 1/2 hours.

Step 24

When the jam has cooled completely, discard the warm spices and screw pine leaves.

When the jam has cooled completely, discard the warm spices and screw pine leaves.

Step 25

This delicious jam can be used right away or transfer into airtight container and refrigerate until ready to use. This jam can be kept for up to a month refrigerated. So Enjoy!

This delicious jam can be used right away or transfer into airtight container and refrigerate until ready to use. This jam can be kept for up to a month refrigerated. So Enjoy!

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About the Creator

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huangkitchen

Angie Liew, known as Huang is the founder & author of www.huangkitchen.com. Her recipes span across the globe, ranging from Asian delights like General Tso's Chicken, all the way to French Toast & Tea Scones. All recipes have been tried & tested in her kitchen - made easy for anyone to follow!

Homemade Pineapple Jam

Homemade Pineapple Jam

By huangkitchen

This delicious pineapple jam recipe is specially dedicated to anyone who just loves homemade jam. It's also perfect as filling for pineapple tarts.

Prep Time

1 hr

Cook Time

3 hr

Wait Time

--

Ingredients

Makes 1

Instructions

Have ready a combination of ripe and half-ripe pineapples.

Step 1

Have ready a combination of ripe and half-ripe pineapples.

Have ready all ingredients needed to cook the pineapple jam.

Step 2

Have ready all ingredients needed to cook the pineapple jam.

Next, prepare the warm spices for added aroma to the pineapple jam.

Step 3

Next, prepare the warm spices for added aroma to the pineapple jam.

Wash the aromatic pandan or screw pine leaves over running water.

Step 4

Wash the aromatic pandan or screw pine leaves over running water.

Knot the cleaned screw pine leaves for ease of cooking in the pineapple jam.

Step 5

Knot the cleaned screw pine leaves for ease of cooking in the pineapple jam.

Briefly wash the pineapples over tap water.

Step 6

Briefly wash the pineapples over tap water.

Using a sharp knife, cut off the top of the pineapple.

Step 7

Using a sharp knife, cut off the top of the pineapple.

Place the pineapple upright and cut to remove the skin.

Step 8

Place the pineapple upright and cut to remove the skin.

Then, cut the bottom of pineapple off.

Step 9

Then, cut the bottom of pineapple off.

Carefully remove the 'eyes' of the pineapple with a sharp knife.

Step 10

Carefully remove the 'eyes' of the pineapple with a sharp knife.

Next, cut the pineapple into 4 pieces, lengthwise.

Step 11

Next, cut the pineapple into 4 pieces, lengthwise.

Before grating the pineapples, first place a colander over a large mixing bowl and place a box grater in the colander.

Step 12

Before grating the pineapples, first place a colander over a large mixing bowl and place a box grater in the colander.

Grate the pineapples, piece by piece using the largest holes on the grater and discard the core. It is best to wear plastic gloves to protect your hands from the acidity of the pineapples.

Step 13

Grate the pineapples, piece by piece using the largest holes on the grater and discard the core. It is best to wear plastic gloves to protect your hands from the acidity of the pineapples.

When finished grating, remove box grater and drained the grated pineapples in the colander. Safe the pineapple juice in the large mixing bowl for later use.

Step 14

When finished grating, remove box grater and drained the grated pineapples in the colander. Safe the pineapple juice in the large mixing bowl for later use.

Place the grated pineapples in a large surface pot with a heavy base as this can shorten the cooking time and reduce the risk of burning the jam.

Step 15

Place the grated pineapples in a large surface pot with a heavy base as this can shorten the cooking time and reduce the risk of burning the jam.

Add in the knotted screw pine leaves, about 1/3 the sugar, cinnamon sticks, cloves and star anise.

Step 16

Add in the knotted screw pine leaves, about 1/3 the sugar, cinnamon sticks, cloves and star anise.

Then, add in freshly squeezed lemon juice.

Step 17

Then, add in freshly squeezed lemon juice.

Stir the pineapple mixture with a wooden spoon to ensure everything is well mixed.

Step 18

Stir the pineapple mixture with a wooden spoon to ensure everything is well mixed.

Using medium high heat, bring the pot of pineapple mixture to a boil. Once it starts to boil, lower the heat to medium and stir occasionally to prevent the mixture from sticking to the pan.

Step 19

Using medium high heat, bring the pot of pineapple mixture to a boil. Once it starts to boil, lower the heat to medium and stir occasionally to prevent the mixture from sticking to the pan.

Start adding the pineapple juice, a little at a time, until all the juice has boiled away and continue stirring.

Step 20

Start adding the pineapple juice, a little at a time, until all the juice has boiled away and continue stirring.

Next, turn the heat to low and continue cooking until the mixture turns dry and sticky. Then add the rest of the sugar and adjust the sweetness towards the end of cooking.

Step 21

Next, turn the heat to low and continue cooking until the mixture turns dry and sticky. Then add the rest of the sugar and adjust the sweetness towards the end of cooking.

Continue to cook until most liquid has evaporated and the jam turns golden brown in colour. It is important to consistently stir the mixture especially towards the end of cooking with the wooden spoon to avoid burning the jam. And we're done!

Step 22

Continue to cook until most liquid has evaporated and the jam turns golden brown in colour. It is important to consistently stir the mixture especially towards the end of cooking with the wooden spoon to avoid burning the jam. And we're done!

Immediately take the pot off the heat and allow to cool completely once it looks dry and sticky. Cooking time is about 2 to 2 1/2 hours.

Step 23

Immediately take the pot off the heat and allow to cool completely once it looks dry and sticky. Cooking time is about 2 to 2 1/2 hours.

When the jam has cooled completely, discard the warm spices and screw pine leaves.

Step 24

When the jam has cooled completely, discard the warm spices and screw pine leaves.

This delicious jam can be used right away or transfer into airtight container and refrigerate until ready to use. This jam can be kept for up to a month refrigerated. So Enjoy!

Step 25

This delicious jam can be used right away or transfer into airtight container and refrigerate until ready to use. This jam can be kept for up to a month refrigerated. So Enjoy!

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