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