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Arcaydia Studios Cheryl Tan - Food Photographer Singapore - Pineapple Jam

Pineapple Jam 🍍

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Ingredients Method Notes

Ingredients
  

  • 3 pineapples about 1+ kg after it’s been peeled ⠀
  • 1 cinnamon stick ⠀
  • 1/2 cup honey to taste

Method
 

  1. Peel and chop 3 pineapples into medium sized chunks. ⠀
  2. Place pineapple chunks into thermomix (or blender). Chop at speed 6 for 3 seconds (essentially you want to -only- roughly chop it to get some excess juice out. You should still see pineapple chunks, not blended into juice). ⠀
  3. Strain the pineapples (keep the juice for a drink / smoothie - #nowaste!) ⠀
Thermomix:
  1. Put drained pineapples, about 1/2 cup honey (it’s really all about how sweet you want it to be) + 1 cinnamon stick into the thermomix and cook on Varoma for 40 mins or till it’s firm, slightly brown and sticky. ⠀
Non-thermomix alternative:
  1. Add the pineapples, cinnamon and honey to a pot, cook on low heat while stirring constantly until it’s firm, slightly brown and sticky. ⠀

Notes

Store the pineapple jam in the refrigerator for up to 1 week (if you can resist it!), or freeze it (I freeze them after rolling them into balls) for up to 1 month.