Pineapple lemon jam
By VicentaLakin
Pineapple is sour and sweet, especially for people like me who love pineapple. Every year I make extra jams, seal them up, treat them properly, put them in a small bottle, store them in a freezer. It's not bad for months. It's a good choice to put cake or bread on it.
Recipe Recommendations
- pineapple 780 grams
- lemon peel half a
- lemon juice 13 grams
- white granulated sugar 100 grams
- maltose 90 grams
Steps for Pineapple lemon jam
1
A small bottle of iron caps, water disinfection, 15 minutes of boiling, extraction of the buttons until the bottle is dry and there's no water in it
2
Lemon rubbing out the wax from the outside with salt, washing it open, pressing out 13 grams of lemon juice
3
Take the bottom half of the lemon
4
Slice it into thin silk
5
90 grams of malt sugar
6
Get rid of hard-hearted pineapple slices
7
Break it in the kitchen
8
Put it in a boiler with a big stainless steel mouth with white sugar and lemonade
9
When the fire is boiled, it's turned into a small fire
10
When the juice is clearly reduced, put it in a malt sugar, and it's going to get mixed up. Production
11
When the color gets darker and boiled, add lemon peels, then boil it up, and it'll be fine
12
The boiled jam will be bottled as soon as it's hot, the covers will be tightened, the buttons will be rewinded, the freezer will be stored after cooling
13
In the fridge, one night of pineapple jam, thick pineapple... sour and sweet... and the taste of lemon peels... the taste of fine...
14
It's perfect