Pineapple Jam For Tartlets


2 large ripe pineapples ‐ remove skin and "eyes", separate core and flesh
sugar ‐ ratio 1:1 of semi drained pulp to sugar
2 wholes star anise
4 cloves ‐ optional
1 lemon ‐ juiced and grated for rind, keep seeds for pectin


Grate the pineapple flesh with a coarse grater. (If you use a food processor, you'll end up with a finer mush). Grate pineapple cores with the finest grater.
Combine both grated pulp and put into a sieve and allow most of the liquid to drizzle into a large stainless steel pot. Do not squeeze.
When the juice has stopped drizzling, measure out the pulp into cups or weight and have that same amount of sugar. You may reduce the sugar by half a cup but any less and the jam won't gel. (I'm not using any artificial pectin here).
Once you've got the measurements for the sugar, you can put everything (juice, 2pulp, sugar, cinnamon, star anise, cloves, if using, lemon juice, grated rind, seeds - can be put into a muslin bag, or just pick them out when bottling) into your big pot.
Bring to boil over a medium heat, reduce heat and continue to stir at a simmer until liquid has reduced and thickened to a sticky consistency.
Cool before using them in cookies or bottle while hot in sterilised jars.


Tania Lopez's picture

This looks great for a cake filling!

ping's picture

Hi Tania, hmmm...never thought of cake filling. How silly of me. Good idea!


I've used this same jam for pineapple tartlets and they've turned out great. You can make it a little drier if using for pineapple cookies filling. For open tartlets, it will dry out a little during baking. Another alternative is to use this jam with thumbprint cookies. Or just spread it on buttered toast. Yum!


6 servings


Thursday, October 7, 2010 - 5:34pm


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