Pineapple jam

It's only $3 a pound of pineapple in the last few days. It's a good time to make fresh pineapple juice. I bought two pineapple cups yesterday. It seems that some are opposed to the extraction of juice, arguing that the fruit thus leaves behind a very human-friendly element, cellulose. Actually, there's nothing to waste here. I'll make something else -- jam, bread, crumbs. It's important to have a juicer that separates the slag. If you make jam with a complete pineapple, you have to cut the block and soak it with salt water for 10 minutes. The jam is usually sweet, and the jam is mostly accompanied by other foods, such as bread, and sugar as a natural preservative to avoid bacteria growing too quickly. If you eat in one or two days, you don't have to add so much sugar, you can add half of the recipe, you can melt it, you can taste it, and you can decide how much sugar you want. And there'll be some thickeners in the jam, and we use starch to play that role. I didn't really want to add starch at first, but when it was splattered, I couldn't take it anymore, so the starch made it thicker and saved time。