Simplicity itself, this pineapple jam is used for filling our much loved Pineapple Tarts, or Kuih Tart, as its known locally, the personification of the festive cookie in Singapore and Malaysia.
Originally published on LinsFood.com
Estimated reading time: 3 minutes
Table of contents
What are Pineapple Tarts?
Pineapple Tarts or Kuih Tart in Malay, are actually cookies with melt in your mouth shortcrust pastry shells filled with homemade pineapple jam.
It is the King of the festive cookie in Singapore and Malaysia, and the best ones are always homemade. So whether it’s Eid, Christmas, Diwali or Chinese New Year, if you’re a born and bred Singaporean or Malaysian, you have to have pineapple tarts on the menu.
The pineapple jam itself is also always homemade, and is lightly spiced with cloves and cinnamon. It’s the easiest thing in the world, and this is what we do:
- Peel and chop the pineapples.
- Place them in a blender and blitz to a fine, liquid consistency.
- Add some sugar and spices, then we cook it down to a sticky, dry jam.
In the old days (yep, totally sounding like the father-in-law), we used to use the old fashioned grater and painstakingly grate every single piece of the pineapple. That was hard work.
Warning: gross anecdote coming up!
I was grating the pineapple one year to make pineapple jam and tarts for my brother’s family. Had an accident, and cut my middle finger open, straight down to the bone! Ouch.
I had tickets to watch Elton John that night, so my first thought was oh no, the concert! Forget the finger! Long story short: my retired-nurse mum patched it up and I managed to go to the concert!
How to Store the Pineapple Jam?
If you keep it in a clean container, and covered, it will last in the fridge for 2 weeks, very happily.
So you can make your pineapple jam ahead and bake your Pineapple Tarts on a day when you have plenty of time.
Because pineapple tarts are a real time-consuming labour of love.
Shall we get cooking?
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Homemade Pineapple Jam for Kuih Tart
- knife and chopping board
- large bowl
- large saucepan
- 4 ripe, medium pineapples
- 200 g white sugar
- 4 cloves
- 1 small cinnamon stick
- Peel the pineapples and place in a food processor and blitz until fine.
- Place everything into a heavy based large saucepan.
- Bring everything to boil, then simmer for about 2 hours, until cooked right down, stirring every so often, especially towards the end, as you don’t want it to burn.
- You’ll end up with a thick jam, a dark honey brown in colour.
Nutritional info is just for the jam, in 150 pineapple tarts.