1. Cut the pineapple into large pieces and soak in salt water for 10 minutes for later use;
2. Take the pineapple out of the brine, and cut off the middle tendons (the pineapple tendons are thick and difficult to boil and are jelly-like);
3. Cut into small pieces for later use;
4. Take half of the pineapple chunks and use a food processor to make pineapple puree
5. Add the remaining piece of pineapple, add sugar and marinate in the refrigerator for 2 hours
6. After marinating for 2 hours
7. Pour the stirred pineapple puree and pineapple chunks into the pot
8. Bring to a boil on high heat, add rock sugar, change to low heat, and stir while boiling
9. The sauce becomes thick and delicate in about 30 minutes
10. Add fresh lemon juice
11. Add some to increase the consistency of maltose or water syrup, etc., there is no need to add.
12. When it becomes very thick, you can turn off the heat, put it in a clean container without water and oil while it is hot, and keep it tightly sealed. After cooling, place it in a water-free and oil-free fresh-keeping tank, and keep it fresh in the refrigerator. It is recommended to eat it within 10 days.
Tips:1. I like the taste of fruit particles, so I used half of pineapple pulp and half of pineapple chunks, or all of them can be made into pineapple pulp and boiled;
2. You must distinguish clearly between pineapples and pineapples. Pineapples are acidic, so you need to put more sugar. Pineapples don't need to put a lot of sugar; pineapples are cheap, but pineapples are expensive;
3. To boil the sauce, use an acid-resistant pot, such as a thick-bottomed stainless steel pot, casserole, enamel pot, glass pot, etc.;
4. After cooling, place it in a water-free and oil-free fresh-keeping tank and keep it fresh in the refrigerator. It is recommended to eat it within 10 days.
