PINEAPPLE JAM

Pineapple Jam

is often used as filling for tarts.

This recipe is by Sonia a.k.a. Nasi Lemak Lover.

I find this recipe easy and need minimum ingredients.

Pineapple Jam

3 pineapples

250g sugar

4 Tbsp lemon juice

Method:

1. cut pineapple into chunks & blend in a food processor

2. strain and remove some of the juice (too much juice takes longer time to cook)

3. cook blended pineapple in a pot over medium heat, no need to stir all the time.

4. when most of the juice has evaporated, add sugar

5. continue cooking, and stir occasionally until it has become a thick paste

6. reduce heat and add lemon juice, continue cooking until jam is thick

7. cool the jam before use.

Note:

1) total cooking time is about 50-60min

2) can store in freezer, if not using within 2-3 days
3) pineapple jam needs to be fully cooked to obtain longer shelf life when baked in cookies