Concentrated is The Essence-pineapple Jam
1.
Peel off the rind of the pineapple.
2.
Use a knife to clean the pits on the pineapple skin.
3.
Cut the pineapple into small pieces.
4.
Pour the sugar into the pineapple cut into small pieces.
5.
Stir pineapple and sugar, mix well.
6.
Puree the fruit with a blender.
7.
The whipped pineapple puree is sealed and put in the refrigerator freezer for at least 3 hours, preferably 24 hours.
8.
Pour the pureed pineapple out of the refrigerator into a non-stick pan and boil it over the fire. After the high heat boils, use a medium-to-small fire, stirring constantly.
9.
Squeeze the lemon juice out of 3/4 lemon.
10.
Simmer the pineapple puree for about 40 minutes, and the soup will become less and slightly thicker. At this time, add the squeezed lemon juice and continue to simmer on medium and low heat.
11.
After cooking for about 10 minutes, the crystal clear jam is ready.
Tips:
1. The sugar can be white granulated sugar or rock sugar. The amount of sugar should not be too small, about 1/3, because sugar can prevent the growth of bacteria and help the precipitation of pectin. If the pectin cannot produce jam If the consistency of the jam is not enough, it will affect the taste and storage time of the jam.
2. It is best to use a stainless steel pot or a non-stick pot to make jam, not an iron pot.
3. When the boil is slightly viscous, keep stirring to avoid muddy bottom or uneven cooking.