1. Peel the pineapple, cut into cubes, and place in a large container
2. Add all 250 grams of sugar to the diced pineapple and mix well
3. Pour all the pulp and juice (more water will come out after mixing the fruit and sugar) into the pot, add 20ML of lemon juice, and turn on high heat
4. After boiling, turn to medium heat and stir constantly with a spoon, preferably a wooden spoon, so you are not afraid of scratching the pan
5. Cook until the juice is poured down with a spoon, and it becomes a straight line, uninterrupted, and it is almost the same. You may think that the juice is still very drunk, but it is actually cooked like this. Wait for it to cool. Then it will become thicker
6. It’s best to use a wide-mouth stainless steel basin for quick heat dissipation.
7. After it is completely cold, put it into a clean and sterilized glass bottle, cover it, and store it in the freezer of the refrigerator. Eat as soon as possible
Tips:This jam is made very natural, without additives, coloring and the like, so it is very healthy, and the reason why it is not added with preservatives, so eat it as soon as possible. In fact, you can make a little each time, and then make it after eating. The ratio of sugar to fruit is generally 1:2. You can also add or subtract this amount according to personal preference.
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