2 large Morris Pineapple; skin and eyes removed
2 Cups Caster Sugar
4 Tbsp. Lemon Juice
2 Cloves (optional)
1 small Cinnamon stick (optional)
Process pineapple in a Kuvings slow juicer. Place both fibres and juice in a wok and mix well to combine. You may also use a blender or simply grate it with a grater. Either way will work as well.
Place the wok over medium heat and boil till it reduces to about 20% of the original amount. Add in all the sugar and turn to low heat. It will become liquidy again but its normal.
Let it continue to simmer on low heat till most of the liquid has evaporated. When that happens, turn the heat to medium high. Keep stirring the jam till it is dry and it reaches the preferred colour. Moisture will make the jam spoil faster.
When it is done, bring it off the heat and transfer to a big plate to let it cool. When it is completely cooled, keep in a air tight container.
Eat this as jam spread on a toast or to make the buttery Pineapple Tarts for Chinese New Year!