1. Peel the pineapple, cut into pieces, and soak in salt water for 10 minutes.
2. Drain the water, add sugar, and stir.
3. Then put the pineapples, one by one, into the wall breaker; start the crushing function.
4. Pour the broken pineapple into a pot and heat, add rock sugar. (Need to keep stirring, otherwise it will be easy to paste)
5. Add lemon juice and continue to stir until it thickens.
6. Take a glass bottle, blanch it with boiling water, and drain.
7. When the pineapple sauce becomes cold, put it in a dry glass bottle, let it cool, and put it in the refrigerator.
8. For breakfast, you can have a slice of toast and pineapple jam. Isn’t it beautiful?
Tips:Tips:
1. When peeling a pineapple, clean all the thorns inside.
2. Dry the bottle of pineapple sauce after disinfection.
3. It can be kept in cold storage for 1 month.
