In Indonesia, there are two types of pineapple jam. The first one is a drier jam which is often used as a filling. The second version, which the version I’m posting today, is a wetter more spreadable version.
Pineapple Jam
Difficulty: EasyServings
1
servingsPrep time
15
minutesCooking time
30
minutesCalories
300
kcalSweet spreadable pineapple jam, perfect for eating with bread.
Ingredients
1 pineapple
1/3 cup sugar
3 – 4 whole cloves
1 cinnamon stick
1 – 2 star anise (optional)
Directions
- Cut up the whole pineapple, removing the brown spot/eyes and remove the core. In a blender or food processor, blend the pineapple into a pulp. Optionally you can also use store bought cubed pineapple.
- Pour the pineapple pulp into a saucepan and turn the heat to medium. Add the cinnamon stick, cloves, and star anise then constantly stir to prevent the jam from burning.
- Once the pulp is boiling, add sugar and keep stirring until you have a smooth jam.
- Remove the cinnamon, cloves, and star anise and pour the jam into a jar and let cool.
