Pineapple Jam Ingredients

4 small pineapples, after grated weighed 1.2kg including juice 2 star anise 5 cloves 1 cinnamon stick 250g sugar 1tbsp glucose

Method: 1. Skin the pineapples and cut out the eyes. Smaller pineapples seem to have less eyes. Finely grate or pulse it through a food processor. If using a food processor, please make sure that it is not over blended. Please remove the core 2. Use a heavy pan and add the pineapple flesh, liquid, star anise, cloves and cinnamon stick into the pan. Add half the sugar and allow the mixture to come to a boil. Lower the heat and allow it to bubble softly until the liquid slowly disappears. Give it a stir once in awhile. You can make sure of this time to prep the dough 3. Once the liquid is almost gone, add other half of sugar and glucose for shine. Taste and add more sugar if needed. Sweetness of pineapples are different. According to both @pickyin and @Kokken69, do not use over ripe pineapples as it means that less sugar is used. The sugar preserves the jam and make sure that it last longer 4. Keep your eyes on the mixture and stir as required. Stir the mixture until it is caramelised and sticky. The mixture should be almost dry. Remove from heat and allow it to cool before rolling into balls. Please remember to remove the star anise, cloves and cinnamon stick