Friday, 30 January 2015


I have not baked pineapple jam tarts for ages, just because I don't like to make the jam. When I found ready made jam at the cake ingredients shop, I immediately grabed a pack and made my favourite "sunflower" pineapple jam tarts. Last year, I baked for sale in the shape of bunnies. They were super cute. And the latest is Hello Kitty & Doggy.

Here's the recipe for pineapple jam for those who would like to make from scratch or can't find ready made jam.

2 cups of grated pineapple (drain the juice but don't squeeze)
1 - 1 1/2 cups sugar
1 small piece of cinnamon stick (you may add more depending on taste bud)
a few star anise and cloves (optional)
Juice from 1 lemon

Put the grated pineapple, pineapple juice, lemon juice, cinnamon and star anise into a big pot. Bring to a boil at medium heat until most of liquid has reduced. Stir constantly to avoid burning.
Reduce heat and add the sugar. Cook till thickened and sticky.
Cool completely before use.

Now, for those who can't find fresh pineapple......or do not want to peel the pineapples.

2 cans (410 g) pineapple cubes
100 g castor sugar
1 small piece of cinnamon stick.

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