Pineapple Tart Jam (Homemade Pineapple Jam for Pineapple Tarts)
Servings: 1 kilogram
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
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.
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.