During every festive season, in every community in Malaysia, pineapple tarts are a must to share with family and friends. But why wait for a festive season?
Make every day a happy one with this pineapple jam recipe.
Use it to fill your favourite pastry or just spread it on toast for an instant party.
Ingredients
- 3 tins sliced pineapples or 2 fresh pineapples (550 g)
- 10 tablespoons sugar, more or less to taste
- 1/2 tablespoon cloves, (optional)
Method
- If you are using tinned pineapple slices, drain the pineapple slices and squeeze out the extra juice with your hands.
- Blend the canned pineapples until they are mushy, about 10 seconds.
- If you use fresh pineapples, remove the skin, cut into pieces and blend for 10 seconds.
- Transfer the blended pineapple into a deep pan (non-stick preferably).
- Add sugar and cloves and stir well.
- Cook over medium to low heat until most of the liquid has evaporated and the pineapple jam turns golden in colour.
- Stirring constantly with a wooden spoon to avoid burning, taste the jam and add more sugar as needed.
- Remove and discard the cloves, let cool in the fridge and enjoy.
This recipe first appeared in Rasa Malaysia
Low Bee Yinn is a food blogger and cookbook author.