Pineapple jam
Overview
The pineapple I bought last night was a little overripe. After eating a few pieces, I couldn’t eat it anymore. I can’t throw it away. Let’s make pineapple jam! If you don’t have a food processor at home, then make a grainy pineapple jam...
Tags
Ingredients
Steps
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Cut the pineapple into small cubes. You don’t need to have the hard core in the middle, but since we are already making granular jam, I’ll keep it. In fact, I quite like the hard core because it feels better when I bite it. Hehe...
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Add white sugar to the diced pineapple and stir evenly;
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Cover it with plastic wrap and put it in the refrigerator for a few hours. This time I put it in at ten o'clock last night and took it out at four o'clock this afternoon;
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Lift the pot, put the pineapple and juice in the pot into the pot, add a large rock sugar, and simmer over low heat;
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Because the pineapple is not pureed and the juice is relatively small, you can add some more water to simmer it. Be careful to keep stirring. It can save trouble if you use a non-stick pan;
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Cook until all the juice is gone, then you can take it out of the pot;
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Put it into a sterilized water-free container, let it cool and then put it in the refrigerator. Later, you can sandwich it with bread and mix it with yogurt and eat it on the go, which is very convenient.
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Here’s another detailed picture.
