With this simple and tasty pineapple jam recipe, you’ll be able to prepare the filling for pineapple tarts in no time!
Pineapple tart filling has been the subject of a number of emails since my last post on the subject, and I thought it would be fun to show you this photo of pineapple jam (pineapple tart filling).
The ideal color and texture for a pineapple jam or pie filling are a golden brown and a sticky consistency. The golden color is due to the addition of sugar during cooking.
Adding 1 tablespoon of vegetable shortening to 2 more pans of pineapple tarts last night resulted in pineapple shortcakes. So much better! The pastry was so crumbly that it virtually melted in my mouth. Oh my goodness! Needless to say, I got through them all this time.
Here’s a peek inside a pineapple tart filled with a sweet and tangy pineapple jam.
Each serving of this recipe contains only 235 calories.
- 10 tablespoons of sugar
- 3 cans of sliced pineapples or 2 fresh pineapples
- ½ tablespoon of cloves
- If you’re using canned pineapple slices, drain them and squeeze out as much liquid as possible with your hands before using them.
- Put pineapples in a blender and process for about 10 seconds, or until smooth. Remove the skin, chop the pineapple into chunks, and blend for 10 seconds if using fresh pineapples.
- Put the pureed pineapple in a large pot and heat through (non-stick preferably). Stir in the sugar and cloves until completely combined.
- On medium to low heat, cook until the pineapple jam becomes a golden brown color, and most of the liquid has gone. Make sure the food doesn’t burn by constantly stirring it with a wooden spoon.
- Take a sip, and if necessary, add additional sugar. Remove and discard the cloves before putting them in the fridge to cool down.