Pineapple Lemon Jam
1.
Prepare a small glass bottle with a tin cover, sterilize it with boiling water (both the bottle and the cap have to be boiled), cook for 15 minutes, remove the inverted button to control the water, and use it until the bottle is dry and there is no water in it
2.
Rub the wax off the outer side of the lemon with salt, wash and cut, squeeze out 13 grams of lemon juice (half a lemon is enough) and set aside
3.
Remove the skin of half a lemon
4.
Cut into filaments for later use
5.
90 grams of maltose
6.
Remove the hard core pineapple and cut into pieces
7.
Put it in the food processor and break it
8.
Put it in a large stainless steel saucepan, add white sugar and lemon juice
9.
After the high heat is boiled, turn to medium and low heat to boil, stirring constantly
10.
When the soup is obviously reduced, add maltose and continue to stir and boil
11.
When the color turns dark and yellow and it is about to cook, add the lemon zest, then boil, stir and simmer for a while.
12.
The boiled jam is bottled immediately while it is hot, the lid is tightened, and the button is turned upside down immediately. After cooling, it will be stored in the refrigerator in the refrigerator!
13.
I kept the pineapple jam in the refrigerator overnight. It has a strong pineapple flavor.....sweet and sour...plus the flavor of lemon peel..., a fine aftertaste... ...
14.
Appreciate the finished picture! !
Tips:
1 The bottle must be thoroughly sterilized, otherwise the jam will become moldy after a long time. 2 Fill the bottle while it is hot and keep it cool and refrigerate (not frozen) 3 The lemon zest is a bit hard when the jam is hot, so it’s especially good after being left overnight in the refrigerator. Eat it (if you don’t like it, you don’t need to add the lemon zest) 4 The addition of maltose makes the jam thicker 3 It’s best to use a small bottle, once the bottle is opened, it will be eaten quickly
