1. Peel and core the pineapple and set aside.
2. Cut the pineapple meat into cubes and finely chop as much as possible.
3. Grab the zest from the lemon, squeeze the pulp, and set aside.
4. Put the diced pineapple, lemon juice, and sugar into a glass pot, stir well, cover with plastic wrap, and marinate in the refrigerator for 12 hours.
5. Before boiling the jam, slice the pink bananas. (If you don’t have bananas, you can use plantains or bananas)
6. Transfer the glass pot to the stove, bring to a boil on medium heat, until the sugar is completely melted, then add the banana chips and cook together.
7. Remove the floating end and dump it.
8. After boiling for about 15 minutes, add lemon zest, mix well, and cook together.
9. Stir and simmer with medium and small fire until thick, then turn off the heat as shown in the picture.
10. Put it into a sterilized glass bottle while it is hot, about a ninety full bottle.
11. After sealing, immediately pour the jam for 30 minutes, then put the jam at room temperature for 3 days, and then put it in the refrigerator for storage.
Tips:1. The addition of lemon zest, in order to increase the flavor, if you don't like the green and astringent taste of lemon zest, you can ignore it.
2. If there are rock sugar granules at home, it is best to use rock sugar granules. Personally, it is a bit refreshing and less greasy than using granulated sugar.
3. The glass bottle must be sterilized with boiling water before refilling the jam. The aseptic state is conducive to the preservation of the jam.
4. Put the finished jam for about 3 days, let it mature and transform naturally, and then eat and use, the flavor will be better. Please eat the jam within one month after opening.
