Every time I share my various pineapple tarts recipe including my Easy Pineapple Tarts, Open Faced Ones, and Cheesy Pineapple Tarts, a common request I always receive is for my pineapple tart jam recipe. After many years of experimentation, I am proud to announce that I am ready to share my favourite and easy pineapple jam recipe, with a step by step video tutorial for you to follow along!
This might seem like a job interview, but I need to list a few pointers for you to take note of!
- Resilience is key – not joking!
On a good day, I spend 2 hours making these pineapple jam from scratch. On top of the handling and blending of the pinapple, you will have to cook the jam over stove top while continously stirring. Naturally and of course, I would like to assure you that the results are well worth it – you can really have the fruit of your labour (pun intended).Make sure to be patient, and don’t give up along the process! - Customise it to your Liking.
The reason why homemade pineapple jams are so popular is because they taste much better, and this is because of how they are customised. Making this from scratch allows you to easily control how much sugar you would like to add, and tartness through lemon juice. In fact, I always add spices such as cinnamon to give it a richer flavour and aroma. You should really give it a go! - Using for Pineapple Tarts
The final consistency you want to look out for is that it’s rollable (hence I always do a test at the end). It should also be on the drier, stickier side. If it’s too wet, this can cause your pineapple tarts to be soggy, so keep a look out for this! - Pineapple Jam is a Scarcity
For about 850g of pineapples (two), I got only 350g of pineapple jam (35 tarts). Lesson? Plan ahead – make sure to use more pineapple so that you can get more jam in just one batch!
I’ve also included a step-by-step video guide and I hope this is useful for you!
Without further ado, the recipe.
Delicious Easy Pineapple Jam Recipe for Pineapple Tarts
by Javier Tan January-01-2025
Here’s a must have step-by-step guide in making these delicious easy pineapple jam recipe for pineapple tarts!
Ingredients (to make 350g Pineapple Jam, multiply recipe accordingly)
- 2 Ripe Pineapples (Approx 850g)
- Approx 3/4 Cup to 1 Cup of White Sugar (150g – 200g)
- (Optional) 1 Cinnamon Stick
- (Optional) Lemon juice, as needed
Instructions
- Remove top and bottom of the pineapple. Then, chop the pineapple into halves and remove the core.
- Extract as much pineapple flesh as you can.
- Next, blend / process the pineapple flesh until coarse (approx 3 – 5 mins) for a fibrous texture. If you would like your pineapple paste to be completely smooth, blend for 3 mins longer.
- Then, transfer pineapple flesh into a wok or large frying pan. Heat at medium heat until thickened, approx 15 – 18 mins.
- Thereafter, add in the sugar and (optional) spices. Do a small taste test every now and then to ensure that it is the taste you are looking for.
- Reduce to low heat and continue to simmer for 45 mins to 1h 10 mins until the jam is thickened (adjust accordingly depending on how big the batch is). This will help to remove all the moisture. Similarly, make sure to taste along the way and to adjust the sweetness (sugar) and tartness (lemon juice) acordingly.
- Let the pineapple jam cool for 30 mins before doing a sample roll into a pineapple jam ball. If it’s too watery, you might have to heat it further. Alternatively, try refrigerating it for 30 mins so that it’s easier to work with.
- Once fully cooled, remove spices (e.g. cinnamon stick), store well in an airtight container in the refrigerator. Keeps well for at least 2 weeks.
Details
- Prep time: 30 mins
- Cook time: 2 hours
- Total time: 2 hours 30 mins
- Yield: The most delicious Homemade Pineapple Jam
Notes:
- If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
- The jam store well alone in the refrigerator for at least 2 weeks; however, timing might differ depending on factors such as ensuring airtightness adn cleanliness of the container. Clingwrap will come in handy here too!
- Please do not copy and paste the recipe without my permission, but feel free to link back here!
Enjoy!
– Bakeomaniac, Javier Tan
This looks delicious, but 350g of jam from 850g pineapple seems so little. Is this recipe actually efficient, or is it too much effort for too little yield?
Haha I would say this is quite a common remark whenever I show how much pineapple jam comes out of a huge pineapple! It’s definitely a valid point though. Usually for 850g of pineapple, the usable flesh afte removing the outer stem etc you’re down to about say 500 – 600g, of which at least 80% of it is water (pineapples contain a lot of juice). The bulk of the jam is actually what that is left after most juice evaporate + sugar, and some stores actually bump up their sugar content just to make the yield seems more worth sometimes at the price of the taste!
I would say the amount of yield is certainly worth the effort, but it differs from person to person. For me, it’s reserved for my close friends and family!
How to get it on your YouTube!
Like your recipes but hopefully will get the hard copy because senior citizens difficult to follow up ☺️😋or you can send to my email janetgak@yahoo.com.
Thanks 🙏🙏🙏
Hi Janet, thanks for your interest in my recipe 🙂 The YouTube video recipe is available here too: https://www.youtube.com/shorts/BZbJ-iqHe2A
For the hard copy version, you can right click the blog page you’re interested in and click print (:! Hope that helps!