Pineapple Jam Recipe With Fresh Pineapple
This pineapple jam has natural tanginess from the fruit and enough sweetness extracted from the fruit with a small amount of added sugar.
Servings: 1 jam jar
Equipment
- Food processor
- Large cooking pan
- Wooden spoon
Ingredients
- 2.2 pounds pineapple chunks see the note.
- ¼ cup granulated sugar see the note.
- 1 teaspoon vanilla extract.
Instructions
- Process the pineapple chunks in a food processor until they all become rough pulp. Take care not to let them get too smooth.
- Place the pineapple pulp on a large frying pan. Turn the heat on medium-high and start cooking the pineapple.
- When the pineapple reaches boiling point, you can add the sugar. I suggest you do it little by little as you taste the pineapple. Because some fruits are sweeter and some others are not. Feel free to adjust to your taste.
- Keep stirring and tossing the pineapple as it is cooking. It takes approximately 20-25 at medium-high heat for the liquid in pineapple to evaporate and leave the fruit sticky. Although I tend to cook a bit longer when I need the jam to make my Kue Nastar (Pineapple jam tarts).
- The drier your jam is, the more caramelized the sugar in the pineapple will be. And it creates a deep golden colour in your preserve. Turn the heat off once you’re happy with the consistency of your preserve.
Notes
- I usually get a whole pineapple fruit and then peel, core and cut it myself. For this recipe, I use one large pineapple.
- Sometimes I put less than ¼ cup of sugar when the pineapple tastes sweet. So, please check the pineapple first before adding the sugar in. And feel free to put more or less sugar according to your taste.
Nutrition
Serving: 1g | Calories: 35kcal | Carbohydrates: 9g | Sugar: 8g
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.