Pineapple 780 grams

Lemon peel half

Lemon juice 13 grams

White granulated sugar 100 grams

Maltose 90 grams

Difficulty Normal Steps for pineapple lemon jam

1.

Prepare the tin lid of the small glass bottles, boiling water sterilization (bottle and (both the bottle and the lid must be boiled), boil for 15 minutes, pull out and invert to control the water, until the bottle is dry, no water inside can be used

2.

Lemon rubbed with salt to remove the wax on the outside, washed and cut, squeezed 13 grams of lemon juice (half of a lemon will suffice) spare

3.

Take the skin off the half of a lemon

4.

Sliced into fine julienne and spare

5.

Shred it finely and set aside

5.

Set aside 90 grams of maltose

6.

Cut the pineapple with the hard center removed

7.

Put it into a cooking machine and break it into pieces

8.

Put it into a stainless steel cooking pot with a large mouth and add sugar and lemon juice

9.

High heat and bring it to a boil. After boiling over high heat, turn to medium-low heat and simmer, stirring constantly

10.

The soup is obviously reduced when the maltose, continue to stir and simmer

11.

When the color becomes dark yellow and almost ready to cook, add the shredded lemon zest, and then bring to a boil, stirring and simmering for a while

12.

Cooked jam while still hot! Immediately bottled, the lid screwed tightly, immediately inverted, cooled after the refrigerator freezer storage!

13.

Refrigerated overnight pineapple jam, strong pineapple flavor ..... Tart and sweet ...... Plus the flavor of shredded lemon peel ....... , fine aftertaste .....