Fruit Pineapple Sauce

Name: Fruit Pineapple Sauce
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 700g (peeled and cored) pineapple; 120g Crushed rock sugar; 1g salt; 110g maltose; 25g Lemon juice

by 1 coarse tea and light rice 1

4.6 (1)

Favorite

Difficulty

Normal

Time

24h

Serving

2

The jam continues to be made.... There is not much leftover from the pineapple jam made last time. Today I bought a big pineapple when I passed by the fruit stand. I bought it and started making it when I bought it. But the jam made this time is different from the last time. It’s different. What I did before was to beat the pineapple into a sauce and then boil it; this time I cut the pineapple into small pieces to make it, so that it tastes better and has a stronger fruity aroma. This time, maltose was also added, which made the boiled jam have a higher viscosity and beautiful color. From a glance, the flesh is crystal clear, showing an amber caramel color, which is very attractive to appetite! "

Ingredients

700g (peeled and cored) Pineapple
120g Crushed Rock Sugar
1g Salt
110g Maltose
25g Lemon Juice

Fruit Pineapple Sauce

1. One peeled pineapple

2. Cut the hard core of the pineapple

3. Cut into large pieces and soak in salt water for 20 minutes

4. Cut the soaked pineapple chunks into small pieces, put in rock sugar, mix well, and refrigerate for half a day or a day

5. Take it out after marinating. At this time, the pineapple has a lot of moisture.

6. Pour into a non-stick pan for frying

7. Add salt after the fire is boiled

8. Maltose, stir constantly with a spatula

9. When it's almost viscous, add lemon juice, turn to medium low heat and continue to boil

10. Boil until the pineapple grains become transparent, the color is caramel, and the juice is thicker.

11. Put the finished jam to cool and put it in a clean bottle, sealed and refrigerated for storage!

Tips:
1. The pineapple core is relatively hard, if it is not removed, it will affect the taste
2. The size of pineapple grains depends on personal preference
3. If the maltose is harder, it can be heated and hydrated
4. If there is no rock sugar and maltose, white sugar can be used instead
5. Adding lemon juice to the jam can adjust the acidity, sterilize and antiseptic, increase the fruity flavor and improve the gloss.
6. Put the finished jam into a clean, oil-free and water-free jar, and put it in the refrigerator for storage after being sealed, but don’t do too much at a time. After all, there is no preservative, and the storage time will not be too long, about one month. about