Have ready a combination of ripe and half-ripe Pineapple (5) and briefly wash them over running water.
Also, have ready all the ingredients needed to cook the pineapple jam.
Prepare the Cinnamon Stick (2), Whole Clove (5), and Star Anise (4) for added aroma to the pineapple jam.
First, place the pineapple on its sides of a chopping board and slice off the top green crown of the pineapple.
Next, stand the pineapple upright and with a sharp knife, cut away the outer tough skin in strips, from top to bottom.
Then, slice off the bottom of the fruit.
Continue to work around the pineapple to carefully remove the "eyes" of the fruit.
Next, slice the pineapple into long quarters. And we're ready to grate the sliced pineapples!
To hand-grate the pineapples, place a strainer over a large plastic or ceramic bowl and place a grater in it.
Grate the pineapple using the largest holes on the box grater and discard the core. It is recommended to wear plastic gloves hand grating the pineapples.
When finished grating, drained the grated pineapples in the strainer. Safe the pineapple juice in the plastic bowl for later use.
Place the grated pineapples in a large surface area pot as this can shorten the cooking time and reduce the risk of burning the jam
Add in the knotted Pandan Leaves (3), about 1/3 of the Granulated Sugar (350 gram) and the warm spices.
Then, add in the freshly squeezed Lemon (1) juice.
Stir the pineapple mixture with a wooden spoon to ensure everything is well mixed.
Using medium high heat, bring the pot of pineapple mixture to a boil.
Once it starts to boil, lower the heat to medium and stir occasionally the mixture to ensure it does not burn.
Start adding the pineapple juice in batches until all the juice has boiled and evaporated.
Continue to cook the pineapple mixture till it starts to brown and dry.
Then, turn the heat to low and continue cooking until the mixture turns sticky. Add in the rest of the sugar and adjust the sweetness to your taste.
Stir well until most liquid has evaporated and the pineapple jam turns golden brown in colour. Be sure to stir the mixture frequently especially towards the end of the cooking to avoid burning the jam. And we're done!
Then remove the pot from heat and set aside the jam to cool completely.
After the jam has been thoroughly cooled, discard the spices and pandan/screwpine leaves.
This delicious pineapple jam can be used right away or sealed and store in an airtight container in the refrigerator until needed. This jam can keep in refrigerator for up to a month. As always, ENJOY!