Pineapple jam
By VicentaLakin
Pineapple consumption requires impregnated salt water because it contains irritating pineapple substances and pineapple protein enzymes. It's really beautiful in a small glass can. The pineapple smells, tastes, and colours make it. Brushing juices with toast or making desserts is a great choice。
Recipe Recommendations
- pineapple pulp 1000g
- lemon half a
- white granulated sugar 150g
- rock sugar 150g
Steps for Pineapple jam
1
Get all the food ready2
Cut the pineapple out of the skin, immerse it with salt water for 10 minutes, drain the water, spread the fine sugar and mix it evenly3
Cover the lid or freeze the night with a membrane4
Put the pickled pineapple in the cup. Internal5
Select 8 to run 2 minutes6
Into the pot, heated with fire, mixed with ice sugar and melted7
The jam gets thick and squeezes into lemonade8
I'll adjust the sourness of jam to my tastePineapple jam Make Tips
One, jam saves some of the fruit that feels better, so you can keep some lemons or pineapple cut in two, you can eat the fruit first, and if it's sweet enough, you can put a little less than three on the sugar, and then the water is dry, and you have to mix it all the time so that it doesn't burn, and you can seal it with no water, no oil