1. The pineapple is cut into small cubes. The hard core in the middle is not necessary, but I have already made granular jam, so I will keep it. In fact, I still quite like the hard core, it feels better when you bite it, hehe...
2. Add white sugar to the diced pineapple and stir well;
3. Covered with plastic wrap and chilled in the refrigerator for a few hours. This time I put it in at 10 o’clock last night and took it out at 4 o’clock this afternoon;
4. Pick up the pot, put the pineapple and juice in the pot into the pot, add a large rock sugar, and simmer on a low heat;
5. Because the pineapple is not made into a paste, the juice is relatively small, you can add some water to boil it, pay attention to keep stirring, if you use a non-stick pan, you can save a little trouble;
6. Boil until the juice is gone, then it can be out of the pot;
7. Put it in a sterile water-free container, cool it, and put it in the refrigerator. Later, you can sandwich bread and mix with yogurt, which is very convenient.
8. Here is another detailed picture.
