1. Soak the pineapple in salt water for half an hour and wash
2. Cut it into cubes, don’t need to be too small, and stir it later
3. Pour half of the pineapple's weight of white granulated sugar, turn it over with clean hands, and let it sit overnight
4. Then use a blender to break it up, just like a smoothie, I forgot to take a picture at this step! Don’t beat it for too long, it’s better to be a little bit granular
5. Add lemon and boil and boil, keep stirring
6. After about one or two hours, observe the concentration of the jam, test it with a glass of water, and pour a drop into it without dispersing it.
7. Boil the container with water, drain it, bottle the jam, pour it while it is hot, and put it in the refrigerator when it is cold
8. Take it out when you want to eat~
Tips:1. Don't use an iron pan, as the jam will produce acid output. It is not good to use an iron pan. Please consult the science students around you for details~
2. The amount of fruit and sugar can be 2:1 or 3:1, the sweeter the longer the shelf life, of course you can adjust it according to your own taste
3. Use a clean spoon to dig every time you eat
