Homemade Pineapple Butter Spread

Its pineapple harvest season. My friend has load of them to giveaway for free during this time of the year and I'm one of the lucky person here. However, I only took a few. I pushed most of them over to another friend, Chan. Chan used them to make pineapple butter spread & pineapple paste. Later on, he gifted me some of his jam to try out. Oh boy, the pineapple butter spread is absolutely delicious. He only uses pure pineapple puree, sugar, pandanus juice & butter in his recipe and not other than that. And it is addictive !
Anyway, I tried making a small batch by adding in some green apples to help in producing extra pectin to the jam, other than using lemon on it. Green apples can also brighten the colour of the jam. Here's what I did as recipe given as follow. Or you may try other cooking option from here as well.

Ingredients :
1 large pineapple (about 1.5kg), peeled & chopped
3 green apples, peeled & sliced
3  lemon, juice
500gm  sugar
3 pandanus leaves, washed
150gm  cold butter, chopped

Method :
(1) blend together pineaaple & apples till puree, its best not to add in extra water cause the juices produced by pineapple is good enough to help.
(2) place all ingredients into a non-stick pot except butter, including the lemon and bring it to boil.
(3) reduce the heat to medium fire once the pineapple puree became slightly thickened, continued stirring till it turns into thick lava flow puree.
(4) once its ready, off the heat and immediately discharged the lemon & pandanus leaves. Then add in cold butter and keep stirring till everything well combined
(5) transfer the jam to prepared jars and leave to cool before going into the fridge. The jam will be nicely set once its chilled.

Honestly, this is the best pineapple jam I've tried so far. Its creamy, buttery, smooth & fruity. Yummm...... Absolutely, irresistible ! I have to thank Chan for introducing this delicious spread to us. Hope you guys will love it too.


  1. Good mornig Kristy,
    I am sure will love it, thanks for sharig .

  2. Thanks for sharing. What you mean when you said discharged the lemon? Thanks

  3. This is interesting! Thanks for sharing =)

  4. Hi Choo,
    Thanks so much for stopping by my humble little space. I added the whole lemons into pineapple puree after squeezing out the juice. It will helps to produce a little more pectin when boiling it. Then just remove the lemon from cooked jam after its done.


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