Pineapple Jam
I made these for the filling for my pineapple tarts, but you can use it like normal jam for sandwiches or cakes. It's a simple recipe passed down in my family. The amount of sugar can be adjusted to your liking. The half ripe pineapples give the jam a slight sour taste, so if you prefer you can use ripe ones.
Pineapple Jam
I made these for the filling for my pineapple tarts, but you can use it like normal jam for sandwiches or cakes. It's a simple recipe passed down in my family. The amount of sugar can be adjusted to your liking. The half ripe pineapples give the jam a slight sour taste, so if you prefer you can use ripe ones.
Open in Cookpad AppSteps
- 1
Skin the pineapples and grate to the cores. Drain the grated pineapple with a sieve.
- 2
Cook the grated pineapple with sugar over medium heat until dry. This will take about an hour.
- 3
When the pineapple jam reaches your desired colour and thickness (dark almost orange yellow, thick paste), remove from heat and leave to cool.
- 4
Store in airtight container. The pineapple jam can be used for pineapple tart fillings.
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