This is my second batch of jam making this week. The one that I made last week was a tad watery, I think I shall have to use it for glazing or dessert flavourings or saucing. It was just not fibrous enough, to hold the shape of a round ball to put on top of my open faced tart.
I wanted it to be drier than the first batch. No tears this time, just a lot of determination. I must be getting old because I forgot to strain it last week. It works so much better if one follows the recipe and don't just wing it! :) I blame getting old... Thank goodness, the pineapples are not too dear to buy this time of the year. I would have cried if it was. Besides, there more to CNY than pineapple jam tarts, right? Errr, NO! Not for all the Ang Pows in the world :)
3 - 4 Pineapples
2 cups of sugar ( you can add more but I don't like it too sweet.)
I cinnamon stick
- Remove pineapple skins,
- Cut into pieces
- Process in a blender, I use chop instead of grind for coarser result
- Put mash pineapple thru strainer
- Collect the juice, you may need it for your Rum or if jam gets too dry.
- Heat up pan or wok
- Put strained pineapple pulp into pan and leave alone to cook till soft
- Add two cups of sugar, mix and leave alone
- Check on cooking to ensure it is caramelising nicely and not burnt. Stir it as needed.
- When it nice and thick and golden hue, turn heat off
- Leave to cool.
- Once cooled, put in a sterile jar and keep in refridgerator till you are ready to use it.
You can use it for toast. This jam is so yummy, you shouldn't restrict yourself to just having it on the New Year. As for my other batch... hmmmm I can still use it for icecreams, cakes, or meat glazing on the BBQ. Meanwhile, ahem... need to find some use for juice, Where's that rum??