Pineapple Jam for Pineapple Tarts

5 from 2 votes

Pineapple Jam for Pineapple Tarts

Learn step-by-step how to make homemade Pineapple Jam for Pineapple Tart from scratch with just 4 ingredients only!

Course: Condiment

Cuisine: Indonesian

Difficulty: Intermediate

Dietary: Dairy-Free, Egg-Free, Gluten-Free, Vegan, Vegetarian

Servings: kg jam

Prep Time:30

Cook Time:2 30

Total Time:3

Ingredients

5.5 lbs (2 ½ kg) peeled fresh pineapples, from 5 large pineapples, eyes removed
10 cloves
1 1/4 - 2 cups (250-400 gr) granulated sugar, you may need more or less, depending on the sweetness and tartness of the pineapples
1 tsp salt

Instructions

Slice the pineapples vertically into four pieces with a knife.
Grate the pineapple pieces by hand or food processor. The fibrous cores of the pineapples are tough and can be too hard to grate. Cut the core into small chunks with a knife and blend until smooth. If your food processor does not have a blade attachment to grate pineapples or you are too lazy to grate pineapples by hand, you can also blend the pineapples with a blender.
Cook the pineapples – Pour the grated pineapples into a non-stick pan with a wide surface. This allows the pineapple juice to evaporate more quickly. Add cloves. Cook on high heat until the juice is fully evaporated while stirring occasionally.
Add sugar and salt – After the juice is fully reduced, lower the heat to medium heat. Add granulated sugar and salt. After the sugar is added, you need to keep stirring the jam or it will get burnt easily.
Taste the jam and add more sugar as desired.
Cook until the jam is very thick, dry, and caramelized. You should also start to see lots of pineapple fibers sticking out.
Check if your jam is done cooking – Take a small amount of jam and cool it slightly. Roll the jam with your hands into a ball. If it holds its shape and does not feel too wet on your hands, turn off the heat.
Cool – Dish out the jam into a large bowl and let the jam cool completely at room temperature. Remove the cloves and transfer the jam into a ziplock bag or airtight container.
Chill or freeze the jam to firm it up.

Notes

Grating pineapples are recommended for a more fibrous texture. Blended pineapples will make a smoother texture jam.

Cooking time depends on how juicy your pineapples are, the size of your pan, and the heating temperature.

Nutrition