Pineapple Lemon Jam
Overview
The jam made from pineapple is sour and sweet, especially for people like me who love pineapples. It is really irresistible! Every year I make a lot of jams, seal up the deliciousness, process it properly, seal it in small bottles, and store it in the refrigerator. It can last for several months without spoiling! Homemade without additives, healthier, it is a good choice to spread on cakes or bread...
Tags
Ingredients
Steps
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Prepare a small glass bottle with an iron cover, sterilize it with boiling water (both the bottle and the bottle cap must be boiled), boil for 15 minutes, remove and invert the water, until the bottle is dry and there is no water in it before use
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Rub the wax off the outside of the lemon with salt, wash and cut it into pieces, squeeze out 13 grams of lemon juice (half a lemon is enough) and set aside
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Remove the peel from half a lemon
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Cut into thin strips and set aside
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grams of maltose for later use
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Cut the pineapple into cubes with the hard core removed
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Put it in a food processor and grind it
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Put it into a large stainless steel pot, add sugar and lemon juice
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After boiling over high heat, turn to medium to low heat and simmer, stirring constantly
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When the soup is obviously reduced, add maltose and continue stirring
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When the color turns dark yellow and is almost ready, add shredded lemon zest, bring to a boil again, stir and simmer for a while
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Bottle the cooked jam immediately while it is hot, tighten the lid, turn it upside down immediately, let it cool and store it in the refrigerator!
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The pineapple jam has been left in the refrigerator overnight. It has a strong pineapple flavor...sour and sweet...coupled with the taste of lemon zest...and a careful aftertaste...
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Appreciate the finished product picture!! !
