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.
2. HALF-RIPE OR UNDER-RIPE pineapples work well for pineapple jam as they provide more fibre and texture.
3. LOOK FOR pineapples with fresh-looking leaves and no soft spots on the skin.
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.
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.
TRY OUR PINEAPPLE TART RECIPE Simple replace the store-bought pineapple jam with your homemade ones.
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: BauerSyndication.com.au / Additional Reporting: Sean Tan