Step 1

Process the pineapple chunks in a food processor until they all become rough pulp. Take care not to let them get too smooth.

Step 2

Place the pineapple pulp on a large frying pan. Turn the heat on medium-high and start cooking the pineapple.

Step 3

When the pineapple reaches boiling point, you can add the sugar. I suggest you do it little by little as you taste the pineapple. Because some fruits are sweeter and some others are not. Feel free to adjust to your taste.

Step 4

Keep stirring and tossing the pineapple as it is cooking. It takes approximately 20-25 at medium-high heat for the liquid in pineapple to evaporate and leave the fruit sticky. Although I tend to cook a bit longer when I need the jam to make my Kue Nastar (Pineapple jam tarts).

Step 5

The drier your jam is, the more caramelized the sugar in the pineapple will be. And it creates a deep golden colour in your preserve. Turn the heat off once you’re happy with the consistency of your preserve.