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 above, which shows the delicious pineapple jam filling!
How Many Calories per Serving?
This recipe is only 235 calories per serving.
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Pineapple jam is the filling for pineapple tarts, learn how to make pineapple jam with this easy and delicious pineapple jam recipe.
- 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
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.
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.
Stirring constantly and continuously using a wooden spoon to avoid burning. Taste, and add more sugar as needed. Remove and discard the cloves and let cool in the fridge.
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.