Plenty of heart: Cherubin cooking pineapple jam for her tarts at her home in George Town, Penang. — KT GOH/The Star
GEORGE TOWN: From handpicking the ripest pineapples to crafting her signature pineapple jam, Clara Cherubin pours her heart into every step of making jam tarts.
With Christmas just around the corner, her passion and dedication ensure that each tart is made with utmost care.
“It’s hard work all the way as I make everything from scratch,” said the 62-year-old, who earned the title of “Pineapple Jam Tart Boss” at the Penang Eurasian Fiesta in 2014.
“It’s a time-consuming process as I have to shop for the ripest pineapples, cut them and then cook them into jam. This alone takes an entire day.
“Every step requires dedication and attention to detail,” said the avid baker.
Besides pineapple jam tarts, her other popular orders include traditional Eurasian Sugee Cakes and fruitcakes.
“For both cakes, I start by carefully cutting and drying out the dried fruits.
“It usually takes me a whole day just to prepare and bake an order of four sugee cakes.
“The fruitcakes require even more time and patience.
“The preparation and baking of fruitcakes takes longer because, after baking, the cake needs to mature for a few weeks to fully develop its rich flavour.
“Each cake is a process, but the end result is always worth the effort,” said Cherubin.
The retired school staffer’s passion for baking began at a young age – she even won a school baking competition in 1975.
She started her baking business to stay active post-retirement, adding that her recipes have been lovingly passed down through generations.
Her mum first taught her how to make pastries.
When she got married, she learned many new recipes from her mother-in-law and her family.
“My in-laws introduced me to their family recipes, including how to make traditional pineapple jam, curry puff filling and a moist chocolate cake.
“My sugee cake recipe came from my grandmother-in-law. It was passed down to my mother-in-law, who then taught me how to make it,” she said.
Now, with baking for her Christmas orders in full swing, Cherubin reflected on the significance of the holiday season.
“While I take orders throughout the year, Christmas has always been special.
“My mother passed away on Christmas Eve in 2017, so this time of year holds a deep meaning for me. In the past, we would bake together, and I cherish those memories,” she said.
Cherubin said both her mother and mother-in-law, who is now 93, played a pivotal role in shaping her love for baking.
“They taught me so much, and it’s important to pass on these recipes and skills,” she said.
Cherubin, who offers her goods year-round for birthdays, weddings and other special occasions, enjoys the solitude of prep time.
“I prefer baking on my own as it helps me concentrate better. It is more than just a business; it is a passion.
“I spend a lot of my time baking and cooking, and it always takes me back to the days when I won that school competition. It’s a reminder of where it all started,” she said.
