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This golden Homemade Pineapple Jam is the perfect filling for mini tarts and thumbprint cookies with just the right amount of sweetness and tartness. | RotiNRice.com

Homemade Pineapple Jam

This golden Homemade Pineapple Jam is the perfect filling for mini tarts and thumbprint cookies with just the right amount of sweetness and tartness.
(Yields about 2⅓ cup (1½ lbs/700g) pineapple jam)
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Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Course: Dessert
Cuisine: Malaysian, Western
Servings: 38
Calories: 52kcal
Author: Linda Ooi

INGREDIENTS

INSTRUCTIONS

  • Cut off pineapple skin and remove eyes that are remaining. Quarter the pineapples lengthwise and cut off the core. Then cut pineapple quarters into chunks.
  • Blend pineapple chunks in a blender. Pour into a strainer to remove some of the juices. Transfer to a deep saucepan. Do this in several batches. Discard or save pineapple juice for drinking.
  • Place saucepan on the stove over medium heat. Add sugar, cinnamon stick, and cloves.
  • Cover and cook for approximately 55 minutes or until most of the juices have evaporated. Do stir every now and then to prevent the jam from burning.
  • Remove the lid and start stirring the jam until it is quite dry and golden brown in color. This should take about 20 minutes.
  • Remove cinnamon stick and cloves. Transfer to a jar and allow it to cool completely.

NUTRITION

Calories: 52kcal
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