Friday, June 9, 2017

Homemade Pineapple Jam for Pineapple Tart Cookies

Another batch of Pineapple Jam making for Pineapple Tart cookies.

2 large medium ripe pineapple
2-3 cups caster sugar to taste
2 cinnamon sticks
5 cloves
yellow coloring ( optional )

* Removed pineapple skin, cut into smaller pieces and blend with a food processor until fine. Used food processor to blend pineapple save you a lot of work and time, but if you prefer to grate the pineapple in traditional way, you may do so.
* Set blended pineapple aside and removed excess juice set aside for later used.
* Heat wok/pot.  On medium fire, add blended pineapple into wok/pot together with cinnamon sticks and cloves stir and mix well.   Cook pineapple medium to low heat until most liquid has evaporated, you may add sugar at this stage, at the sametime adding some more juice until all used up and constantly stir pineapple to avoid burns.
* Taste the pineapple to your own sweetness level.  You may add more sugar as needed.
* Once the pineapple jam is cooked, it looks sticky and dry.  If you needed pineapple jam to make Open face Pineapple Tart, make sure the jam is little moist as it will dry off when baking.  If pineapple jam to make enclosed pineapple tarts, jam need to be dried and sticky as it can roll into balls.
* Pineapple Jam can keep up to 6 months in airtight container.

Bought 2 gigantic Pineapples.  The reason why to choose medium ripe pineapple for making jam so as we could add more sugar and spices as part of the preservative to keep the jam stay longer.  I personally advise not to choose over-ripe or ripe pineapple for jam making, as it will produce alot of juices which we do not want that

 On medium fire let it cook away the pineapple juice 

 Keep stirring is important so as it won't burn the bottom and at this point, 
the jam is drying up very fast.

 Beautiful natural color, no coloring added

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