1. Peel the pineapple and wash it;
2. Cut into small dices of 0.5 cm square;
3. Wash the lemon, squeeze the juice after cutting, take 35g;
4. Put the pineapple, lemon juice and rock sugar in a glass bowl and mix well, seal it with plastic wrap, put it in the refrigerator for 10 to 12 hours, take it out and stir it every 3 to 4 hours;
5. Wash the jam glass jars, put them in a basin, and soak them in boiling water for 15 minutes;
6. Take out the upside down and let it dry for later use;
7. Pickled pineapples, take them out of the refrigerator;
8. Pour into the pot, measure the maltose and add it, heat it over a medium-to-low heat and stir from time to time;
9. Remove the astringent juice after boiling;
10. Continue heating and stirring until the jam is concentrated to only 1/2; when the jam is thick, turn off the heat;
11. Put the jam into the bottle, close the cap tightly, and buckle while it is hot; after buckling for 30 minutes, wash the bottle body, keep it at room temperature for 3-7 days, and then put it in the refrigerator.
12. After the fermentation time is over, you can open the bottle for consumption;
Tips:Cook slowly over medium and low heat, stirring constantly;
