One of the most quintessential Chinese jam is pineapple jam, which is widely used as filling for pineapple tarts. Though these tarts are traditionally served during Chinese new year, the yummy tarts are loved by all Indonesian and these always pop up in all sort of festive events, be it Christmas or Eid al-Fitr. As much as I love pineapple tarts, which goes by the name of nastar in Indonesia, I love making this jam throughout the year. It is super cheap and super easy to make at home, plus I use the jam for almost anything, for my toasts, pancakes, stir a spoonful with my plain yoghurt, etc, you get the point 🙂 And, if you love making home made breads, you can use this as your bread fillings too. So… delicious. ♥
You can make your jam as thin or as thick as you want. If you are mainly going to enjoy the jam for your toasts, I would say go for a thinner jam so it is easier to spread. But, if you are like me, who like making this for desserts or fillings, do try to go for a drier version since it will be so much easier to handle.
- 1 pineapple, peeled, cored, and cut into chunks (about 700 gram of pineapple flesh)
- 50 gram of brown sugar, or to taste
- 1 cinnamon stick
- 3 cloves
- Puree pineapple in a food processor and then transfer to a sauce pot.
- Add brown sugar, cinnamon stick, and cloves. Turn on the heat and cook until bubble, reduce heat, and simmer until as thick or as thin as you want your jam to be. Stirring occasionally so the bottom doesn't burn or stick to the pan.
- Let the pineapple jam cool, discard the cinnamon stick and cloves, then store in glass jar(s).