Pineapple Jam

Pineapple Jam

by Eyebrow:

5.0 (1)
Favorite

Difficulty

Normal

Time

15m

Serving

2

Pineapples have been on the market these days, only 3 yuan a catty. It is a good time to make fresh pineapple juice. Yesterday I bought two pineapples and squeezed a large pot of fresh pineapple juice.
It seems that some people are opposed to squeezing fruit juice, thinking that eating fruit like this discards a very beneficial element-cellulose. In fact, there is nothing going to be wasted here. After squeezing the fruit residue from the juice, I will make another kind of delicacy-jam, spread bread, and make fillings. They are all delicious. If the pomace becomes jam, it is important to have a juicer that can separate the pomace.
If you use whole pineapple to make jam, you still have to cut into pieces and soak in salt water for 10 minutes before making it.
Jam is usually sweeter. Firstly, jam is mostly eaten with other foods such as bread. Secondly, sugar is used as a natural preservative to prevent bacteria from multiplying too quickly. If you can finish it in one or two days, then you don't need to add so much sugar. You can add half of the recipe first, taste the flavor after frying, and then decide how much sugar to add.
In addition, there will be some thickeners in the jam, and we use starch to play this role. In fact, I didn't want to add starch at the beginning, but when I fry the jam, it really splashed and it was too hot for me. So I adjusted the starch water to increase the thickness of the jam and save the time for frying. "

Ingredients

Pineapple Jam

1. This is the pineapple pomace after juicing.

Pineapple Jam recipe

2. Add appropriate amount of cold boiling water, the amount of water is subject to the working ability of the cooking machine, the water added in my picture is still less, and then I added water twice. If you want the absolute original flavor, then pour the squeezed juice back, but who would do it?

Pineapple Jam recipe

3. Beat the pomace into a fine puree.

Pineapple Jam recipe

4. Pour into a non-stick pan and add sugar. I added 200 grams of sugar, which is slightly sweeter. Sugar is a natural preservative, so add more unless you finish it in two days.

Pineapple Jam recipe

5. Add a little water to corn starch to make water starch.

Pineapple Jam recipe

6. Pour into the pineapple puree, stir evenly, turn on a low heat, and keep stirring to prevent the bottom from getting muddy. It is recommended to use a pot cover in the other hand to cover your face to prevent the puree from splashing and scalding.

Pineapple Jam recipe

7. Stir-fry at low heat throughout the process until the sauce is thick and lines appear and keep it for a few seconds.

Pineapple Jam recipe

8. Put it into a fresh-keeping box sterilized by boiling water, let it cool and seal, keep it in the cold, and eat it within 3~5.

Pineapple Jam recipe

Tips:

1 At first, I didn't want to add starch, but it was really splashing and it was too hot for me to eat. So I adjusted the starch water to increase the thickness of the jam and save the frying time.
2 When adding sugar, you can add half the amount first, taste the taste after frying, and then decide how much sugar to add.

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