The Perfect Homemade Pineapple Jam for Pineapple Tarts (Kue Nastar) | 自制凤梨果酱

🧂 Ingredients

• 2 pineapples

  about 1.5kg each
• 85 g Demerara unrefined cane sugar

  sweeten according to your preference, add up to 150g, can substitute with honey rock sugar, brown sugar or plain sugar
• 1 tbsp fresh lemon juice
• 1 cinnamon sticks
• 2 star anise
• 3 cloves

Instructions

• 1 Cut off top, bottom, skin, core and eye of 2 pineapples. Pat dry with paper
  towel.
• 2 Cut pineapples into smaller pieces. Grate in food processor until pineapple
  chunks become fine pieces of pineapple, but not until it turns completely
  puréed.
• 3 Transfer grated pineapple into large base non-stick pan and boil over high heat.
  Add 1 cinnamon stick, 2 star anise, and 3 cloves and stir well. Once boiled,
  reduce heat to a simmer.
• 4 The pineapple jam will thicken and liquid will reduce. Stir frequently to
  prevent from being burnt.
• 5 When the liquid reduces to about 10% of the pineapple, add 1 tbsp freshly
  squeezed lemon juice and gradually add 85g Demerara unrefined cane sugar, adjust
  sweetness according to preference.
• 6 Continuously stir the pineapple jam over low heat until the jam thickened and
  there is no visible liquid.
  
  Turn off the heat. Remove cinnamon, star anise, and cloves. Allow the jam to
  cool completely.
• 7 If there is still liquid in the pineapple jam after it is cooled down, cook
  again over low heat and keep stirring until there is no more liquid. Store in
  air-tight container in refrigerator until ready to use.

Nutrition Info