Thursday 9 January 2014

Pineapple Jam for Pineapple Tart

Yield: 450g pineapple jam

2 honey pineapples
100~120g sugar

1. Twist the 'crown' off the pineapple. Remove the skin and "eyes" of the pineapples.

2. Cut the pineapple into 4 long quarters.

3. Shred the pineapple using a grater. Discard the core.

4. Sieve the pineapple puree and collect the juice for later use.

5. In order to give the jam a finer texture, you can give the pulp a few seconds of pulse grinding using a food processor.

6. Cook the pineapple pulp in a wide surface non-stick pan using medium heat. 
Stirring regularly to prevent burning the pulp.

7. When the pulp starts to boil, add in 60g sugar and 1/5 of the pineapple juice.

8. Continue to add in the pineapple juice to the pulp, whenever it boils, till finishes up the juice.

9. When the pulp volume reduce to 1/2, add in the remaining sugar in a few batches. Taste the sweetness of the jam before adding a new batch of sugar.
Reduce the heat and stir regularly.

10. When the pineapple pulp becomes glossy, and no more steam evaporating, the pineapple jam is done.

11. If you prefer a drier pineapple jam, let the pineapple jam sits in the warm pan for another 10 to 15 minutes. The remnant heat in the pan will evaporate the remaining juice in the jam. Stir the jam occasionally to prevent the jam sticking to the pan.

12. Transfer the pineapple jam to a covered glass container and refrigerate till use :)

For open type of pineapple tart, the jam is prefer to be wetter than those enclosed types.
Fill the jam into the tart shell using a narrow front teaspoon and smooth the surface using the back of the spoon :)

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