Pineapple Jam For Nastar

Chinese New Year is two months away. I have just started preparing the pineapple jam for the pineapple rolls or some call it Nastar, or tananas which are pineapple jam filled cookies. These cookies are popular treats for most of the festivals in Malaysia. In Malacca you can find freshly baked Nyonya pineapple tarts/rolls through out the yea

I have been selling this pineapple rolls for a number of years. It is very popular because the pastry with strong hint of butter, melt in your mouth, especially the pineapple jam is home cooked which is not too sweet nor sour.

I will normally prepare the pineapple jam filling in big quantities. I bought 40 pieces of pineapple fruit from the market and make sure you wear glove before you cut the pineapple otherwise your hand will bleed easily at the end of day.

Do not cut the stem away, use it to hold the pineapple while slicing off the skin and carving out any remaining "eyes" with the tip of knife. Chopped the pineapple into smaller pieces and blend them with a juice blender.




Cooking pineapple jam is the most tedious job. Put all the blended pineapple in a big pot without draining the juice. Add in some cinnamon powder and 8kg of sugar. Bring to boil then reduce heat to simmer. Stirring frequently until pineapple jam is thicken and sticky. This process normally takes about 6 hours or more. Remove from heat and set aside to cool. I will normally weigh the jam into 5g each and roll them into a cylinder shape to prepare for making Pineapple Jam Rolls or Nastar for the coming festive season.

Have fun and be happy! ♥