Homemade pineapple jam
By VicentaLakin
Listening to Coldplay's Yellow, cutting down the pineapple, with starry textures, glamorous yellow jams, which make you taste like three feet
Recipe Recommendations
- pineapple pulp 800g
- rock sugar 300g
- maltose 60g
- lemon juice 35g
- sweetening
- cook
- several hours
- ordinary
Steps for Homemade pineapple jam
1
And take pineapple to the skin, and wash it clean
2
Cut to 0.5 cm squared Ding
3
lemon washing, after cutting, extraction of 35g
4
Plumbing of pineapple, lemonade and ice cream in the glass basin and sealing of them with a protective film, which will be placed in the refrigerator for 10 to 12 hours, with a mix taken every 3 to 4 hours
5
Jell-O bottles are washed and placed in a basin and boiling water is impregnated for 15 minutes
6
Take out the buttons and dry them up
7
Picked up pineapples, removed from the fridge
8
(b) Pour into the pot and take a measure of malt sugar to join it, and heat it with a small and medium fire, which does not mix
9
And when it boils, it removes it
10
Continue heating and mixing until the jam is condensed to only 1/2; the jam can be shut down when it is thick11
Load the jam in the bottle and put it under a tight cap, while the bottle is buttoned; 30 minutes after the button, wash the bottle and put it in a freezer at room temperature of 3-7 days。
12
Once the fermentation period is over, the bottle may be opened for consumption