Love pineapple tarts but hate the crazy amount of sugar in them? I know... because I feel the same too.
However, do you know that sugar is an excellent natural food preservative? The optimal amount of sugar added can actually prevent your pineapple tarts from getting mouldy for up to 2 months even if the tarts are stored in a warm summery and humid place like Singapore and Malaysia. So... sugar or no sugar???
I’m a sugar-conscious person and not ashamed to say that. Hence, my preferred reduced amount of sugar added into my pineapple jam is about 120g in every 1.5kg uncooked pineapple purée but please be aware that this amount of added sugar is ultimately low! So this means that my sugar-reduced jam is more on the sourish side. Although I have managed to convince my husband and son to be sugar-conscious like me and love my tangy sugar-reduced pineapple tarts, my foodie colleague said that my pineapple tarts are too sour for him. Ops! So... sugar or no sugar???
Due to the extreme low sugar content of our pineapple tarts, we have to consume all within 1 week especially if we are storing them at warm summery Melbourne room temperature.
So, if you wish to keep your tarts a little longer like 2 weeks at room temperature, I would strongly suggest adding more than 250g sugar in every 1.5 kg pineapple purée if you wish to store your jam even longer.
Then, I asked myself... Or can I substitute sugar with another sweetener? Is there a natural sweetener with less sugar content that can make the tarts taste sweeter and store longer?
Yes! It's HONEY!!! That’s my answer!
However, do you know that sugar is an excellent natural food preservative? The optimal amount of sugar added can actually prevent your pineapple tarts from getting mouldy for up to 2 months even if the tarts are stored in a warm summery and humid place like Singapore and Malaysia. So... sugar or no sugar???
I’m a sugar-conscious person and not ashamed to say that. Hence, my preferred reduced amount of sugar added into my pineapple jam is about 120g in every 1.5kg uncooked pineapple purée but please be aware that this amount of added sugar is ultimately low! So this means that my sugar-reduced jam is more on the sourish side. Although I have managed to convince my husband and son to be sugar-conscious like me and love my tangy sugar-reduced pineapple tarts, my foodie colleague said that my pineapple tarts are too sour for him. Ops! So... sugar or no sugar???
Due to the extreme low sugar content of our pineapple tarts, we have to consume all within 1 week especially if we are storing them at warm summery Melbourne room temperature.
So, if you wish to keep your tarts a little longer like 2 weeks at room temperature, I would strongly suggest adding more than 250g sugar in every 1.5 kg pineapple purée if you wish to store your jam even longer.
Then, I asked myself... Or can I substitute sugar with another sweetener? Is there a natural sweetener with less sugar content that can make the tarts taste sweeter and store longer?
Yes! It's HONEY!!! That’s my answer!
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My all-Honey Pineapple Tarts that contains NO added cane sugar!!! |