This pineapple jam recipe is a very old, traditional recipe which Malays, Indians and Chinese all use. Pineapple contains a particular enzyme that prevents it from becoming a spreadable, gel-like substance. So, we make this jam thick and flavour it with cloves. We use it as a filling for a pineapple tart, sometimes this means it's just a blob on top.
Ingredients: 2 pineapples, grated 500g caster sugar 5cm cinnamon stick 3 pc cloves Pineapple Prep: 1. Remove skin and eyes from the pineapple and cut into chunks – small enough to fit into a food processor. 2. Shred the pineapple using the fine setting on the processor. Or you could grate it by hand.
Pour the grated pineapple into a sieve and let it drain for about 30 minutes.
Remove the juice (you can chill it in the fridge and drink it later or make cocktails or mocktails out of it).
Weigh out the pineapple pulp.
You would need to use half the amount in weight for the sugar.
Put the pulp, cinnamon and cloves in a deep pan or pot. Simmer it until it is dry.
Add in the sugar and stir till it dissolves.
Leave to simmer for about 45 minutes, turning it often, until it is caramelised and golden brown in colour. Remove cloves and cinnamon stick.
Remove from fire and pack into sterilised jars.