Usually this time of the year, a lot of bakers in Singapore / Malaysia will be busy making their Chinese New Year ( Chinese Lunar Year ) snacks. One of the favourite is pineapple tarts with homemade pineapple jam or premade jam bought from the store.
Today, I decided to try to make some pineapple jam with different methods. Jam made by the bread machine ( on the left, with a deeper brown colour) or stir them in the deep based heavy pan over the stove ( on the right, with a yellow colour).
The link below has the detailed instructions on how to make pineapple jam :
Here are the ingredients used:
Bread Machine (BM) - 1500g Pineapple purée , 350g brown sugar.
Pan on Stove (PS) - 1500g Pineapple purée , 350g white castor sugar + 2 pandan leaves.
For BM , there is a jam mode function. I'm using Kenwood bread machine BM450 model. 1 cooking cycle is 1hr 25mins.
Below are my findings :
BM - after 1 cycle of cooking in the machine, the jam is still very wet.
And I decided start another cycle.
After 1hr into the 2nd cycle: The jam is still wet.
PS - after 1 hr of cooking, most of the liquid has evaporated.
After 1hr 25 mins, my jam looks dried and it is done!
Conclusion :
PS, does a better job to cook jam. It can be done within 1 hr 30 mins, just that I need to stand & stir the jam constantly.
BM, took 2 hr 30min & the jam is still wet. I have to put it on the stove & cooked it for another 30 mins to get the jam to the right texture. Hence total cooking time is 3hrs.
Which method do you prefer?
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