Prepare ingredients: one pineapple (about 500g after peeling), 30g of rock sugar, 10g of lemon juice.

Practice steps:

1, peel the pineapple, remove the head and tail, then cut into small pieces, put in water, add a little edible salt, soak for about 30 minutes to remove the astringent flavor of the pineapple.

2, the soaked pineapple dry water, pour into the cooking machine, and then add a little pure water, the pineapple into a fine juice.

3, prepare a non-stick pan without water or oil, pour the pineapple juice into the pan, and then put the rock sugar into the pan, first open high heat to boil, and then turn to medium-low heat to simmer.

4, simmering pineapple juice in the process of the whole process to maintain a small fire, with a wooden spatula constantly stirring, so that it is evenly heated, the icing sugar completely melted. As the water decreases, the pineapple juice will become crystal clear.

5, the pineapple juice simmering viscous state added to the prepared lemon juice, stirring well after you can turn off the heat. Lemon juice is the juice squeezed out of fresh lemons, a natural antioxidant, where it can also play a role in neutralizing the sweetness and sourness.

6, pour the simmering pineapple jam into a waterless and oil-free container, seal it up, and wait until it is completely cooled and then put it into the refrigerator to keep it chilled, because there is no additives, so it is best to consume it within half a month.

Pineapple jam can be used to make juice or eaten with bread.

Tips:

1, pineapple should be soaked in lightly salted water in advance to remove the astringent flavor and then made into jam, the taste will also be much better.

2, adding lemon juice can play a role in extending the shelf life and neutralizing the sweetness and sourness.