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Pineapple Jam Recipe

Pineapple Jam (Pineapple Tarts Filling)

Since my last post on pineapple tarts, I’ve received a few emails asking me about the pineapple jam or pineapple tarts filling—how it looks, the texture, the inside of the pineapple tarts—and I thought I would share this picture of pineapple jam (pineapple tarts filling) with you.

A perfect pineapple jam or pineapple tarts filling should be golden brown in color, with a sticky texture. The golden hue comes from the sugar added during the cooking process.

Last night, I made another two trays of pineapple tarts and converted them into pineapple shortcakes by adding 1 tablespoon of vegetable shortening. Oh my, what a phenomenal improvement—the pastry was SO crumbly it practically melted in my mouth. Needless to say, I finished all of them, again!

Pineapple Tarts with Pineapple Jam Filling

Check out the inside of the pineapple tart above, which shows the pineapple jam filling. Here is my pineapple tarts and pineapple jam recipe. Enjoy!

15 COMMENTS... read them below or add one

  1. Manggy

    You are telling me. In the States I gained back the 5 pounds I lost. And I didn’t even have any of your beautiful tarts!

  2. Keropok Man

    you are making me miss mum’s pineapple tarts.

    the last time i balik kampung, i only had like max of 10.

  3. Anonymous

    The tarts/rolls look so yummy and plum! I made some adding whole wheat flour and milk powder (from a M’sian recipe), they turned really good. Then I ran out of pineapple jam, I substituted with strawberry jam & peanut butter. Not too bad either. Great post!

  4. MyF

    ahh pineapple tarts! I love my sis in law’s – they’re gorgeous and so nice. I can never make it her way… i love the ‘rolled’ version :-) but they can be difficult to make!

  5. Ming the Merciless

    When I was a kid, I used to help my mom make pineapple jam tarts for Chinese New Year. She was famous for her jam tarts so all my relatives requested them every year.

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