Easy way of making Pineapple Tart Filling

I copied this recipe from someone else' blog to my hard drive. But I forgot where I copied them from.

Since CNY is just around the corner and I believe many ppl would like to make some pineapple tarts but are put off with the tedious task of making the tarts, I decided to share this recipe. Hopefully the owner dun angry with me :P

Wanted to try out this recipe but did not as I realised I dun have my blender with me. It's in my mum's place in Melaka :(


Pineapple Filling/jam (To be made the day before shaping the tarts)

4 cans 20 ozs pineapple crushed/chunks(drain and pulse in food processor until fine)

sugar (amount of sugar should be equal to the pineapple pulp e.g. 1 cup pineapple pulp to 1 cup sugar. 3/4 cup of sugar will be acceptable as the canned pineapples do tend to be sweeter than fresh ones)

1 tbsp of lime/lemon juice

2 sticks of cinnamon bark

6 cloves

1 segment of star anise

Method:

Put all the ingredients in a big round pyrex bowl and microwave on high. Start with 15 mins, stir well, high for another 15 mins x 2. If jam is still runny, microwave at 1 min at a time until it is thick but still wet. It will thicken and dry out when it is cooled. If jam has gone too dry, just add enough water, stir well to dilute. Jam for filling should not be too dry as it will dry further when the tarts are baking. (The timing in the microwave is for making 4 cans of pineapples, so if you intend to try making with one can only, then the time taken in the microwave should be very much shorter)