Pineapple Jam

Cut the pineapple, remove skin, eyes and core.

After you've grated/crushed/pureed follow the
cooking instructions below and
boil it to reduce the liquid.

The texture should look something
like this

Ingredients:

1 Whole Pineapple (Remove skin, core and crushed) (semi-sweet preferred)
8-10 Tablespoons of Sugar
1 dl water
1 teaspoon Cornstarch (mixed with 1 tablespoon of water)

Method:

Boil the pineapple in medium heat stirring constantly until soft (approximately 45 mins). Add water and keep boiling until pineapple looks slightly brownish while constantly stiring to avoid the pineapple from burning at the bottom of your pot (another 20 mins). Reduce heat to low and add sugar (cook for another 5 mins or so). End it with the Cornstarch mixture and let simmer for another 5-10 mins until it looks pastey. Leave aside to cool for at least 30 mins before placing it into a jar. Keeps refrigerated for approximately 5 days. If preservatives were added (according to package instructions) It could last from 1 month to a year....*

* I don't recommend preservatives, hence I only make enough to last a few days or to make a few tarts ;). You can always double or triple the recipe for making bigger batches.

Pineapple Jam version II (mainly for use in pineapple tart)

Ingredients:

1 Whole Pineapple (Remove, skin, core and crush/blend) (also semi sweet -sour even)
8-10 tbsp of Sugar (More if using sour pineapple)
1 stick of cinammon
1 piece clove
1/2 a piece of star anise (optional)
1/2 - 1 dl of water to rinse remainder of blender from pineapple smoother

Method:

Pour everything into a pot and heat at medium until boiled. Reduce the heat but come back to stir every now and again. Cook for about 1 hour (or more depending how moist you like your jam). Allow to cool before starting to create tarts. Same goes with the instruction above you can double or triple to increase the batch size.