Pineapple Jam

The Swallow can never say it enough...she loves pineapples!

Last year, she tried making Pineapple Tarts using store-bought pineapple paste.  Although it was a quicker alternative, the texture left much to be desired.  This year, the Swallow decided to make pineapple paste from fresh pineapples.  Besides Pineapple Tarts, this paste can also be used as a spread on bread and biscuits.

Even though this process took more time, the end result was a paste that was to one's desirability.  It also came with a sense of satisfaction when her mate and young ones tasted the jam and said it was yummy.  One of her young ones even wanted to eat it on its own!

PINEAPPLE JAM

Freshly cooked Pineapple Jam

Cooled Pineapple Jam

Ingredients

• 2 large pineapples
• 450g sugar
• 2 pcs 1-inch cinnamon sticks

Method

1. Remove the tops, skin, eyes and the middle stem from the pineapples.  Cut the pineapples into chunks.
2. Grate several pieces of the pineapples using a hand grater.  Separate the pineapple fibres from the juice using a fine-mesh sieve.  Set the juice aside.
3. Put the remaining pineapple pieces into a blender.  Add the pineapple juice into the blender.  Blend using the pulse function for a few seconds.  Do not over-blend to avoid breaking down the fibres.  Again, separate the pineapple fibres from the juice using a fine-mesh sieve.  Allow the juice to drain well.  Set the juice aside.
4. Place the pineapple fibres into a non-stick pot.  Add the cinnamon sticks.  Boil over medium heat, stirring occasionally until the pineapple fibres are semi-dry.
5. Spread out the pineapple fibres in the pot.  Add the sugar.  Turn down the heat to low, and simmer until the sugar has melted.  Do not stir until all the sugar has melted.
6. When the sugar has melted, use a pair of long chopsticks to stir the mixture.  The pineapple fibres would now be in a jammy consistency with a nice golden-brown colour (pictured right).  Allow to cool, then transfer the mixture into a suitable container.

Notes

• Reduce the sugar content if the pineapples are naturally sweet.
• If using this jam as a spread, use a glass container to keep the jam and place it into a fridge.  Eat up the jam as quickly as possible.
• If using this jam in Pineapple Tarts, do not place it into the fridge.  Prepare the jam a day before or when ready to make the tarts (but make sure it has cooled thoroughly).
• Add some syrup or honey into the set-aside juice for a refreshing pineapple drink.  Some chopped pieces of pineapple pieces may also be added.