Pineapple Paste / Pineapple Jam / Pineapple Tart Filling

Step 1

Peel the pineapples and remove the eyes. Cut the pineapples into 4 quarters each.

Step 2

Weigh the pineapples to determine the amount of sugar, cinnamon, star anise and cloves to add into the paste.

Step 3

Wearing gloves. grate 1 quarter of the pineapples directly into the widest pot available. Add in the cinnamon, star anise and cloves to the grated pineapples. Turn on the heat to medium to allow the grated pineapples to come to a simmer, stirring occasionally.

Step 4

As the grated pineapples cook, continue to grate the pineapples (into a bowl) and add into the simmering pot. Stir occasionally. If the pineapples are drying faster than you can grate the pineapples, lower the heat slightly. Continue until all pineapples are grated and added into the pot.

Step 5

Chop or blend the leftover small bits that cannot be grated and add into the pot.

Step 6

Stir in 1/2 of the sugar. Turn up the heat to medium-high and stir occasionally until the pineapples dry up. Towards the end, stir the paste more frequently to prevent the pineapples from burning at the bottom.

Step 7

Taste the paste at this point - assess if you'd like to add in all the remaining sugar (or even more sugar). Stir in the sugar and lemon juice. Cook for a while and taste again - assess if the sweetness or tanginess need to be adjusted.

Step 8

Continue to cook, stirring frequently, until the pineapple paste is dry. It will dry up more as it cools.

Step 9

Once the paste is dry, remove from heat and discard the cinnamon sticks, star anise and cloves. Let the paste cool completely. Transfer into a container and store in the fridge until chilled before using.