Pineapple Jam
1.
This is the pineapple pomace after juicing.
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?
3.
Beat the pomace into a fine puree.
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.
5.
Add a little water to corn starch to make water starch.
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.
7.
Stir-fry at low heat throughout the process until the sauce is thick and lines appear and keep it for a few seconds.
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.
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.