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Pineapple Jam - Filling for pineapple tarts, learn how to make pineapple jam with this easy and delicious pineapple jam recipe.
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!
Check out the beautiful inside of the pineapple tart below, which shows the delicious pineapple jam filling!
Ingredients
- Sliced pineapple
- Sugar
- Cloves
See the recipe card for full information on ingredients.
How To Make This Recipe
Step 1: If you are using canned pineapple slices, drain the pineapple slices and then squeeze the extra water/juice with your hands. Blend the canned pineapples until they are mushy, about 10 seconds. If you use fresh pineapples, remove the skin, cut into pieces and blend for 10 seconds.
Step 2: Transfer the blended pineapple into a deep pan (non-stick preferably). Add sugar and cloves and stir well. Cook on medium to low heat until most liquid has evaporated, and the pineapple jam turns golden in color.
Step 3: Stir constantly and continuously to avoid burning. Taste, and add more sugar as needed. Remove and discard the cloves and let cool in the fridge.
Frequently Asked Questions
This recipe is 742 calories per serving.
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Pineapple Jam
Ingredients
- 3 cans sliced pineapples, in water or 2 fresh pineapples (20 oz./560 g)
- 10 tablespoons sugar, more or less to taste
- 1/2 tablespoon cloves, optional
Instructions
- If you are using canned pineapple slices, drain them and squeeze out any excess water or juice with your hands. Blend the canned pineapple until it is mushy, about 10 seconds. If you are using fresh pineapple, remove the skin, cut it into pieces, and blend for 10 seconds.
- Transfer the blended pineapple to a deep pan (preferably non-stick). Add the sugar and cloves, and stir well. Cook over medium to low heat until most of the liquid has evaporated and the pineapple jam turns golden in color.
- Stir constantly to avoid burning. Taste and add more sugar as needed. Remove and discard the cloves, then let the mixture cool in the fridge.
Video
Notes
- Stir constantly and continuously to avoid burning
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just the thing I need
this receipe was great , thanks lot.
The filling became chewy after baking, could you advise the reason and solution?
Over cooked and probably too dry.