Pineapple Jam

Overview

The jam continues... There is not much left of the pineapple jam I made last time. I bought a big pineapple when I passed by the fruit stall today and started making it when I got it home. However, the jam I made this time is different from last time. The previous one was made by beating the pineapple into paste and then boiling it. This time, I cut the pineapple into small pieces, which makes it taste better and have a stronger fruity aroma. This time, maltose was also added, which made the jam thicker and quite beautiful in color. At first glance, the pulp was crystal clear and had an amber caramel color, which was very appetizing!

Tags

• dessert
• children
• afternoon tea
• jam
• summer recipes
• maltose
• rock candy
• lemon juice
• pineapple
• salt

Ingredients

Steps

1. 1 One peeled pineapple

   

2. 2 Cut off the hard core of the pineapple

   

3. 3 Cut into large pieces and soak in salt water for 20 minutes

   

4. 4 Cut the soaked pineapple pieces into small pieces, add rock sugar and mix well, then refrigerate for half a day or a day

   

5. 5 After marinating, take it out. At this time, a lot of moisture has come out of the pineapple

   

6. 6 Pour into a non-stick pan and stir-fry

   

7. 7 After the fire boils, add salt

   

8. 8 Maltose, stir and stir-fry constantly with a spatula

   

9. 9 When it is almost viscous, add lemon juice, turn to medium-low heat and continue to simmer

   

10. 10 Cook until the pineapple cubes become transparent, the color is caramel color, and the juice is thicker

    

11. 11 Let the prepared jam cool, then seal it in a clean bottle and store it in the refrigerator!