Homemade pineapple jam ????? ~???? 2015

I just like to record here the step by step on how to homemade pineapple jam or filling for making pineapple tarts. My recipe is very simple which only have two ingredients, pineapple and sugar.

Cut pineapple into small pieces (after peeled and remove the core).

Process pineapple pieces in a food processor in few batches till fine grainy paste.

After 5mins of cooking, you started to see pineapple paste boiling and created some foam on top.
Don�t need to stir at all time since at this stage the pineapple paste still contains water.

About 20mins later, you can see the pineapple paste volume is reduced and turned slightly thick.

About 45mins, pineapple paste almost turned dry, taste it and add more sugar if needed. Change to low heat and continue stirring once in a while, keep an eye on it.

Homemade pineapple jam ????? 

1.8kg pineapple flesh, from 4 medium Morris pineapples (slightly ripe)

300g coarse sugar 

Method

1. Cut pineapple into small pieces (after peeled and remove the core).
2. Process pineapple pieces in a food processor in few batches till fine grainy paste.
3. Pour pineapple flesh (together with juices) into a wok (I use stainless steel wok), cook on medium heat. Don�t need to stir at all time since at this stage the pineapple paste still contains water.
4. After 5mins of cooking, you started to see pineapple paste boiling and created some foam on top.
5. About 20mins later, you can see the pineapple paste volume is reduced and turned slightly thick.
6. After 30mins of cooking, pineapple paste has reduced almost to half and become thick. Now you can start to add in sugar and it will turn watery again, stir to combine well.
7. About 45mins, pineapple paste almost turned dry, taste it and add more sugar if needed. Change to low heat and continue stirring once in a while, keep an eye on it.
8. After cooked about 70mins, pineapple jam is ready with deeper golden colour.
9. Once pineapple jam is completely cool down, keep in container and store in the fridge before use.

Recipe by Sonia a.k.a Nasi Lemak Lover