This post may contain affiliate links. Please read my privacy policy.
Pineapple Jam - Filling for pineapple tarts, learn how to make pineapple jam with this easy and delicious pineapple jam recipe.
Since my last post on pineapple tarts, I’ve received a few emails asking me about the pineapple jam or pineapple tarts filling—how it looks, the texture, the inside of the pineapple tarts—and I thought I would share this picture of pineapple jam (pineapple tarts filling) with you.
A perfect pineapple jam or pineapple tarts filling should be golden brown in color, with a sticky texture. The golden hue comes from the sugar added during the cooking process.
Last night, I made another two trays of pineapple tarts and converted them into pineapple shortcakes by adding 1 tablespoon of vegetable shortening. Oh my, what a phenomenal improvement—the pastry was SO crumbly it practically melted in my mouth. Needless to say, I finished all of them, again!
Check out the beautiful inside of the pineapple tart below, which shows the delicious pineapple jam filling!
Ingredients
- Sliced pineapple
- Sugar
- Cloves
See the recipe card for full information on ingredients.
How To Make This Recipe
Step 1: If you are using canned pineapple slices, drain the pineapple slices and then squeeze the extra water/juice with your hands. Blend the canned pineapples until they are mushy, about 10 seconds. If you use fresh pineapples, remove the skin, cut into pieces and blend for 10 seconds.
Step 2: Transfer the blended pineapple into a deep pan (non-stick preferably). Add sugar and cloves and stir well. Cook on medium to low heat until most liquid has evaporated, and the pineapple jam turns golden in color.
Step 3: Stir constantly and continuously to avoid burning. Taste, and add more sugar as needed. Remove and discard the cloves and let cool in the fridge.
Frequently Asked Questions
This recipe is 742 calories per serving.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Pineapple Jam
Ingredients
- 3 cans sliced pineapples, in water or 2 fresh pineapples (20 oz./560 g)
- 10 tablespoons sugar, more or less to taste
- 1/2 tablespoon cloves, optional
Instructions
- If you are using canned pineapple slices, drain them and squeeze out any excess water or juice with your hands. Blend the canned pineapple until it is mushy, about 10 seconds. If you are using fresh pineapple, remove the skin, cut it into pieces, and blend for 10 seconds.
- Transfer the blended pineapple to a deep pan (preferably non-stick). Add the sugar and cloves, and stir well. Cook over medium to low heat until most of the liquid has evaporated and the pineapple jam turns golden in color.
- Stir constantly to avoid burning. Taste and add more sugar as needed. Remove and discard the cloves, then let the mixture cool in the fridge.
Video
Notes
- Stir constantly and continuously to avoid burning
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello,
From your experience, how long can the pineapple tart last using this homemade fillings? Since no preservative added. Can the pineapple tart last a week in an airtight container or just few days?
Yes it lasts for weeks.
Hi! Can i use the pineapple jam on the same day ithat i make it to make tarts? Or do i have to wait for a few days while storing it in the fridge?
Same day is fine.
Hi can I use brown sugar to make the jam? Would it make any difference? My concern is I might not be able to tell when the jam is done.? Thanks
Yes you can!
Can I keep the pineapple paste in the freezer. Then defrost before using the paste for making tarts?
How long can I keep in the freezer?
Sure you can. You can freeze it.
I enjoyed your jam formula. The color was very attracting. It looks delicious & yummy. I will attempt it at my home. Much obliged for sharing.
Awesome!
Hello! Im new to this recipe, could I ask what the cloves refer to?.
Thank you
I enjoyed your jam formula. The color was very attracting. It looks delicious & yummy. I will attempt it at my home. Much obliged for sharing.
Does the pineapple tarts last long if we used this pineapple jams?
Yes.
Hi Bee,
Could you tell me how much pineapple jam do you get from this recipe and roughly how many tarts can you make out of it? Living abroad so will much likely use the canned pineapple jam. Should I reduce the sugar since the canned one already have sugar in it?
Use this recipe: https://www.666630.xyz/best-ever-pineapple-cookies-pineapple-tarts/
Thank you.
For the fresh pineapple, do I have to drain out the pineapple water before cooking ?
No need. Cook until dry.
Hello,
How Long can the pineapple tart last using homemade fillings?
Thanks(:
Hi Bee, how long can the homemade filling last without preservatives ?
A few days in the fridge.
thanks for sharing.
what type of pineapples did u use the ripe or the not ripe ones?
Ripe.
Can I freeze the jam?
Yes.
Hi can I make the jam without adding sugar?
You need sugar.
If I have frozen them, how do I re-use them? Do I need to thaw them completely before use or should I cook them again since it might become more wet after thawing
Yes.