Have ready a combination of ripe and half-ripe pineapples and briefly wash them over running water.
Also, have ready all the ingredients needed to cook the pineapple jam.
Prepare the warm spices for added aroma to the pineapple jam.
First, cut off the top of the pineapple.
Place the pineapple upright and cut to remove the skin.
Then, cut the bottom of pineapple off.
Carefully remove the "eyes" of the pineapple using a sharp knife.
Next, cut the pineapple into four pieces, lengthwise.
Then, place a colander over a large mixing bowl and place a box grater in the colander.
Grate the pineapple, piece by piece using the largest holes on box grater. Discard the core (tough part). It is best to wear plastic gloves to protect your hands from the acidity of the pineapples.
When finished grating, remove the box grater and drained the grated pineapples in the colander. Safe the pineapple juice in the large mixing bowl for later use.
Place the grated pineapples in a large surface area pot or saucepan with a heavy base as this can shorten the cooking time and reduce the risk of burning the jam.
Add in the knotted pandan leaves, about 130g of the sugar, cinnamon sticks, star anise and cloves.
Then, add in the freshly squeezed lemon juice.
Stir the pineapple mixture with a wooden spoon to ensure everything is well mixed.
Using MEDIUM HIGH heat, bring the pot of pineapple mixture to a boil.
Once it starts to boil, lower the heat to MEDIUM and stir occasionally the mixture to ensure it does not burn.
Start adding the pineapple juice, a little at a time until all the juice has boiled away.
The pineapple juice will start to evaporate and the pineapple mixture will start to look dry and its colour should be darker.
Then, turn the heat to LOW and continue cooking until the mixture looks dry and sticky. Add in the rest of the sugar and adjust the sweetness towards the end of cooking.
Take the pot off the heat and allow to cool completely once it looks dry and sticky. Cooking time is about 2 to 2 1/2 hours.
After the jam has cooled completely, discard the spices and pandan/screwpine leaves.
This delicious pineapple jam can be used right away or transfer into an airtight container and refrigerate until ready to use. This jam can keep in refrigerator for up to a month. As always, ENJOY!
- 5.0 Pineapples
- 350.0g granulated sugar
- 1.0 lemon, squeeze for juice
- 2.0 cinnamon sticks
- 5.0 cloves
- 4.0 star anise
- 3.0 pandan/screwpine leaves, tie into a knot
For more step-by-step recipes and cooking tips, visit my website at \nhttp://www.huangkitchen.com
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