1. Before boiling the jam, prepare the container, preferably a glass bottle, blanch or boil it with boiling water, and dry the water. I washed it and put it in the disinfection cabinet for disinfection.
2. Peel the pineapple, cut into pieces, and soak in salt water for a while.
3. Dice the soaked pineapple, put it in a food processor and beat it into puree (if you like a grainy texture, you can leave some of the soft part on the outside without breaking it).
4. Pour the mashed pineapple into the pot, add 300 grams of white sugar, and boil on low heat. The amount of sugar can be increased or decreased according to your own taste.
5. Simmer slowly over low heat, add a small amount of lemon juice (juice from half a lemon, or a few drops of concentrated lemon juice, if not, you can skip it). Pay attention to stirring during the cooking process, and don't muddle the bottom.
6. Continue to boil until it is sticky and the pineapple sauce does not slip off easily on the spoon.
7. The boiled pineapple sauce, let it dry for a while, pour it into the prepared container, close the lid, invert it, and put it in the refrigerator after it has cooled. Take care to take it with a clean, water- and oil-free spoon when eating.
Tips:1. Slowly boil the whole process over a small fire, stirring constantly, to avoid mashing the pot.
2. The amount of sugar can be increased or decreased according to personal taste.
3. If there is no lemon juice, it can be omitted.
4. The container must be disinfected, otherwise the jam will be easily broken.
5. Take it with a clean, water- and oil-free spoon when eating.
6. The refrigerator can be stored in the refrigerator for up to one month, but the homemade without additives must be eaten as soon as possible.
