pineapple cut into slices
(Photo: Pixabay)

1. CHOOSE PINEAPPLES with more fibrous quality, which produce jam with a better consistency. The cheaper pineapples (the ones that are less sweet) are the best choice.

pineapple and watermelon
(Photo: Pixabay)

2. HALF-RIPE OR UNDER-RIPE pineapples work well for pineapple jam as they provide more fibre and texture.

(Photo: Pixabay)

3. LOOK FOR pineapples with fresh-looking leaves and no soft spots on the skin.

pineapple on a bench
(Photo: Pixabay)

4. THE THEORY of testing ripeness by pulling a leaf from the crown is a myth. If it’s on the shelf, it’s ready to eat – you don’t need to leave it on the bench at home to ripen.

pineapple in a field
(Photo: Pixabay)

5. STORE at room temperature for one to two days, or place whole pineapples into a plastic bag, leaving leaves exposed, and store in the fridge for up to three days.


(Photo: Robin Yong)

TRY OUR PINEAPPLE TART RECIPE Simple replace the store-bought pineapple jam with your homemade ones.

Get The Recipe

To make pineapple jam: • Peel pineapple and cut into chunks. • Blend chunks in a blender with 1/3 cup water, until smooth. • Cook blended pineapple paste with 2 cinnamon sticks added in a non-stick pan on medium heat for 10 to 15 mins, until paste is consistent. • Add in 2 tbsps sugar, increase heat and stir until mixture caramelise. • Cool and use as filling for your pineapple tarts.

Text: / Additional Reporting: Sean Tan

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