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. :)


2 comments:

  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.

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  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.

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