Homemade Pineapple Jam 自制黄梨酱

My best melt-in-mouth pineapple tarts is one my family top choice of CNY cookies especially my younger sister who is super love my pineapple tarts. But I always have to make this cookies very last minutes as the tarts will get bad less than 2 weeks. Partly due to low sugar and no preservatives are added. Recently i learnt two tips on how to make the jam preserved longer with natural ingredients.

The two tips that i learnt are add lemon juices ( act as a natural preservative) and completely cool down the jam in room temp for 1 week ( to dry and thicken further the paste) ** updated on 15 Jan 2017, in view of the reader's feedback of their filling start to get mold after they store less than 1 week, so i suggest to store this filling for 3-5days only. I guess this was caused by many aspects like didn't cook the jam dry enough, didn't completely cool it down before cover it,  and etc. . It work this time, till today, i have been keeping trial pineapple tarts for 28days , it still smell good and not turned bad (also you need to completely cool down the baked pineapple tarts before storing).

If you plan to try this recipe, so you must remember to make this pineapple jam much earlier as you need to cool it down for 1 week.

Homemade Pineapple Jam 自制黄梨酱

3 Morris pineapples

250g coarse sugar

4tbsp lemon juices

Method

1. Peel the pineapples. Cut away the core but not totally removed it, leave small part of core so the jam has some bites in it. Cut them into chunks.
2. Use a food processor, process the pineapple chunks till fine (do not add water). Sift the processed pineapple (1546g pineapple flesh) as to remove some of the juices (I removed 367g of the juices. Don’t throw it away, drink it like fruit juices ^_^).
3. Cook pineapple paste in a big wok over medium heat. Don’t need to stir it all the time.
4. About 10mins, the juices almost evaporated then add in sugar. It will turn watery again after adding sugar. Continue stirring (stir occasionally and keep an eye on it) for about 15mins till thick paste.
5. Reduce the heat to low, add in lemon juices, continue stirring (about 25mins) till jam is thick ( when you see the jam is able to stick on the spatula ). Total took about 50mins.
6. Scoop out the pineapple jam into a bowl, let it cool completely (without cover it, prefer keep it overnight). You can transfer to a clean jar ( I just use the same bowl and loosely wrap with cling film) then store inside the kitchen cabinet (i kept inside the Chai Tu (kitchen cabinet with wire mesh attached) which has better ventilation)  for 1 week  (change to 3-5days only) before use it to make pineapple tarts. Keep in the freezer if you are not using it immediately. It can also be stored in the freezer for several months.

Recipe by Sonia a.k.a Nasi Lemak Lover

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