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Remove the pineapple core and cut the flesh into smaller chunks.
Place the pineapple into a blender and pulse a few times until there are no chunks. (if you prefer a finer, smoother jam, blend until you get a fine texture)
Transfer the blended pineapple into a big pot.
Add rock sugar.
Cook on medium to high heat at the beginning to speed up evaporation of the juice. Stir occasionally and make sure the base doesn’t burn.
Once the pineapple paste starts to thicken, reduce the heat to low and stir more frequently to prevent sticking of burning.
When the jam thickens further, add the oil and maltose.
Continue cooking on low heat, stirring constantly, until the jam becomes a sticky holds its shape well. You will also notice the colour will gradually deepen to a dark golden brown.
Transfer the jam to a large plate to cool completely. (don’t cover while cooking, as trapped steam can add moisture).
Once fully cooled, store in an airtight container and place in the fridge or freezer.