This Pineapple Tart jam pairs perfectly with pineapple tarts. It’s sweet and slightly tangy and has a firm and slightly chewy texture that holds its shape well.
Whenever I make pineapple tarts, I always make my own pineapple jam. The process is simple and straightforward, but it does require a little patience. For this recipe, I used only basic ingredients, with no additional spices added, so the natural pineapple flavour really shines through.
This pineapple jam goes especially well with my Pineapple Tart Recipe.
Full recipe link: Pineapple Tart.
FREQUENTLY ASKED QUESTIONS
What pineapple should I use for the pineapple jam?
I use MD2 pineapples for this recipe as they are naturally sweet and aromatic. If you prefer a slightly tangier flavour, you can mix in some Josephine pineapple to balance the sweetness.
What pan to is best for cooking the pineapple jam?
A non-stick pan works best. Also you may want to cook on top of an induction cooker instead of the gas stove. I find that the jam tend to burn easily on the gas stove, so you’ll need to mix more frequently.
Can I add spices?
Yes you can. I like to add cinnamon. Some recipes also include star anise or cloves, but this version keeps the pineapple tart jam simple to highlight the natural pineapple flavour.
Why does pineapple tart jam take so long to cook?
Pineapple contains a lot of water. The long cooking time allows moisture to evaporate slowly, giving pineapple tart jam its firm, chewy texture and deeper colour.
How do I know when pineapple tart jam is ready?
The jam should be thick, sticky, and able to hold its shape when stirred. You’ll also notice a glossy finish and a darker golden colour.
Can pineapple tart jam be made in advance?
Yes. Pineapple tart jam is often prepared ahead of time and stored until needed. Always cool it completely before storing.
Why must pineapple tart jam cool uncovered?
Cooling uncovered prevents condensation. Trapped moisture can affect both the texture and shelf life of the pineapple tart jam.
Pineapple Tart Jam Video Tutorial:
Ingredients 材料：
2.5kg pineapple flesh (4.2kg whole pineapple） 黄梨肉 2.5公斤 (约4.2公斤黄梨）
350 grams honey rock sugar/rock sugar adjust sweetness to taste 蜂蜜冰糖/冰糖 350克 ，自己改甜度
20 ml neutral tasting oil 菜油 20毫升
3 tablespoon maltose 麦芽糖 3汤匙
Yield:
About 1kg pineapple jam/ 一公斤黄梨酱
Method: How to Make Pineapple Tart Jam
Prepare the Pineapple
- Remove the pineapple core and cut the flesh into smaller chunks.
- Place the pineapple into a blender and pulse a few times until there are no chunks. (if you prefer a finer, smoother jam, blend until you get a fine texture)
Cook the pineapple
- Transfer the blended pineapple into a big pot.
- Add rock sugar.
- Cook on medium to high heat at the beginning to speed up evaporation of the juice. Stir occasionally and make sure the base doesn’t burn.
- Once the pineapple paste starts to thicken, reduce the heat to low and stir more frequently to prevent sticking of burning
Add oil and maltose
- When the jam thickens further, add the oil and maltose.
- Continue cooking on low heat, stirring constantly, until the jam becomes a sticky holds its shape well. You will also notice the colour will gradually deepen to a dark golden brown.
Cool completely
- Transfer the jam to a large plate to cool completely. (don’t cover while cooking, as trapped steam can add moisture).
- Once fully cooled, store in an airtight container and place in the fridge or freezer.
Cooking tips:
Choose pineapples based on flavour preference
Ripe pineapples give more natural sweetness, which works beautifully for pineapple tart jam. If you prefer a slightly tangier flavour, choose semi-ripe pineapples or mix them with ripe ones for balance.
Control the heat carefully
Start with medium to high heat to evaporate moisture more quickly, then reduce to low heat once the jam thickens. Pineapple tart jam burns easily, so frequent stirring is important.
Stir more often as it thickens
As the jam reduces, it becomes heavier and sticks to the base more easily. Stir continuously toward the end to prevent scorching.
Let the jam cool completely before use
Pineapple tart jam firms up after cooling. Always allow it to cool fully before shaping or using it for pineapple tarts.
Storage & Shelf-Life
Cool completely before storing
Allow the pineapple tart jam to cool fully, uncovered. This prevents condensation, which can affect both texture and shelf life.
Store in an airtight container
Transfer the cooled jam into a clean, airtight container to keep it fresh and prevent moisture absorption.
Refrigerated storage
Stored in the refrigerator, pineapple tart jam keeps well for up to 2–3 weeks.
Freezer storage
For longer storage, freeze the jam for up to 3 months. Thaw overnight in the refrigerator before use.
Troubleshooting
My pineapple tart jam is too wet or loose
This means there is still too much moisture. Continue cooking on low heat and stir frequently until the jam thickens and holds its shape.
My pineapple tart jam is too dry
The jam may have been overcooked. You can add a small amount of water and gently reheat on low heat to loosen the texture slightly.
The jam sticks or burns easily
Lower the heat and stir more frequently, especially toward the final stage. Using a non-stick pan helps reduce scorching.
The jam tastes too sweet
Balance it by using semi-ripe pineapples next time, or reduce the sugar slightly.
The jam doesn’t hold its shape after cooling
It needs further reduction. Reheat and cook a little longer until it thickens properly, then cool again before shaping.
| If Your Jam Burns, Don’t Panic |
| Don’t panic — this has happened to me many times too. The best solution is to carefully scoop out the top portion of the jam and transfer it to a clean bowl, making sure none of the burnt bits are mixed in. Discard the burnt base completely. Wash the pan thoroughly to remove all burnt residue, then return the saved jam to the clean pan and continue cooking gently on low heat, stirring more frequently. |
Print Recipe for Pineapple Tart Jam:
Pineapple Tart Jam (Homemade Pineapple Jam for Pineapple Tarts)
Ingredients
- 2.5 kg pineapple flesh (4.2kg whole pineapple） 黄梨肉 2.5公斤 (约4.2公斤黄梨）
- 350 grams honey rock sugar/rock sugar adjust sweetness to taste 蜂蜜冰糖/冰糖 350克 ，自己改甜度
- 20 ml neutral tasting oil 味道中性的油 20毫升
- 3 tablespoon maltose 麦芽糖 3汤匙
Instructions
Prepare the Pineapple
- Remove the pineapple core and cut the flesh into smaller chunks.
- Place the pineapple into a blender and pulse a few times until there are no chunks. (if you prefer a finer, smoother jam, blend until you get a fine texture)
Cook the pineapple
- Transfer the blended pineapple into a big pot.
- Add rock sugar.
- Cook on medium to high heat at the beginning to speed up evaporation of the juice. Stir occasionally and make sure the base doesn’t burn.
- Once the pineapple paste starts to thicken, reduce the heat to low and stir more frequently to prevent sticking of burning
Add oil and maltose
- When the jam thickens further, add the oil and maltose.
- Continue cooking on low heat, stirring constantly, until the jam becomes a sticky holds its shape well. You will also notice the colour will gradually deepen to a dark golden brown.
Cool completely
- Transfer the jam to a large plate to cool completely. (don’t cover while cooking, as trapped steam can add moisture).
- Once fully cooled, store in an airtight container and place in the fridge or freezer.
Notes
Ripe pineapples give more natural sweetness, which works beautifully for pineapple tart jam. If you prefer a slightly tangier flavour, choose semi-ripe pineapples or mix them with ripe ones for balance. Control the heat carefully:
Start with medium to high heat to evaporate moisture more quickly, then reduce to low heat once the jam thickens. Pineapple tart jam burns easily, so frequent stirring is important. Stir more often as it thickens:
As the jam reduces, it becomes heavier and sticks to the base more easily. Stir continuously toward the end to prevent scorching. Let the jam cool completely before use:
Pineapple tart jam firms up after cooling. Always allow it to cool fully before shaping or using it for pineapple tarts.