Concentrated is The Essence-pineapple Jam

Name: Concentrated is The Essence-pineapple Jam
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 Small pineapple; 3/4 lemon; 300g Sugar

by Beautiful home

4.9 (1)

Favorite

9

Difficulty

Normal

Time

1h

Serving

2

These two days I particularly like to drill into the fruit shop. The rising temperature makes the smell of fruit more enjoyable. Standing at the door of the fruit shop, the scent of fragrance will blow on my face. Every time I am in the fruity fragrance, it always makes me feel better. Can not help but take a deep breath, greedily trying to suck all their sweetness away.
The owner of the fruit shop at the door is very good at doing business. He will recommend several promotional items every time besides the smiley face. I found 5 pineapples for 10 yuan today. They are small but they are fresh and rich in fragrance. You can smell it from the skin, and this tangy pineapple is the best jam.

Making jams from favorite fruits is an excellent way to keep it fresh and delicious. While the juice pulp is slowly boiled into thick pectin, the essence of the fruit is concentrated. I love jam not only because of its deliciousness, but also I am also very obsessed with the sweet and happy feeling that permeates the house when I boil. "

Ingredients

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.