Pineapple Jam

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500gms pineapple pulp from 2 pineapples (Josephine pineapple preferred)
250gm sugar (Ratio: 100 gm grated pineapple to 50 gm sugar)
1 stick cinnamon
2 pcs star anise

1. Cut the pineapple skin and remove eyes. Grate the pineapple into pulp.

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2. Heat a pan, and add the grated pineapple and let it simmer.
3. Add sugar, cinnamon stick, and star anise. Cook the pineapple on medium heat,
continue stirring until the mixture thickened.

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4. Remove cinnamon stick and star anise. Transfer to a jar and allow it to cool completely.

5. To prepare for pineapple tart, weigh 9gms and mould it into a ball with damp hands (wet hands so that jam won’t be so sticky). Set aside or in the fridge.

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