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  • 250 gm of fresh pineapple. Diced roughly
  • Sugar
  • Lemon (juice)
  • Cornflour (mix ½ Tbsp cornflour with ½ Tbsp water and mix to a homogeneous slurry)
  1. Homogenise the pulp in a kitchen processor.
  2. Strain off the juice and retain the pulp mass.
  3. Transfer the pulp with sugar and an amount of lemon juice, appropriate to your preference, into a brass pot. (Amount of lemon depends on the variable sweetness of the fruit)
  4. Simmer for 30 minutes to cook and thicken the paste by reduction.
  5. Add the mixed cornflour slurry and mix this quickly,  but completely into the the pineapple jam.  Turn off the heat immediately to prevent scorching of the cornflour. Any uncooked flavour of the cornflour will be cooked out in the baking process. The cornflour stiffens the paste making it somewhat easier to roll and hold the shape of the ball during preparation. It can be made without the cornflour.
  6. The resulting paste is now suitable for making the Pineapple Tarts.
Additional flavourants are added by many Asian and Eurasian cooks to this jam including cinnamon, star anise and pandan leaf during the cooking.
 I'm using the terms jam and paste interchangeably throughout this recipe. Mea culpa!