10 January 2011

Pineapple Jam ( Pineapple Tart )

My first baking project for coming CNY is pineapple tarts. :D 

Made the pineapple jam a week ago and can be kept in the fridge for 2 months.

Ingredients :

3 medium ripe pineapples
5 cloves
1 cinnamon bark
1 star anise
200g caster sugar
1 tbsp lemon juice

Method :

Cut pineapples into small chunks

My fast and easy way to scrape the flesh


Mix the flesh and juice back together

Place pineapple flesh with juice in a big pot and add in sugar, clove, cinnamon bark, star anise and lemon juice

Cook over low heat, stirring occasionally for about 1/2 hour until pineapple jam is sticky and can easily rolled into a ball. ( Mine took 1 hour and 15 minutes )

Not yet

Not yet

Done ( not too dry )

Set aside to cool

***Recipe adapted from Delicious Asian Food, with little changes. :)


  1. That's a great task making the jam from scratch!
    I did the cheating version .... used store bought paste. Thanks for visiting my blog. Will pop in whenever I've the time.

  2. Had a little bit of spare time to cook the jam since the wet market is walking distance away and kids are at school. :D

    Thanks for dropping by too.