Pineapple jam
My boy has his own idea these days. I was dizzy when I saw the food world and the jam topic that day! There are kiwi fruit at home. I didn't have to hurry to make it. I picked it up from the kindergarten yesterday. I had to go to the fruit shop on the way. I picked pineapple (his name is pineapple) and papaya and pinched a banana to play all the way back. I was urged to make jam after dinner. I had never made two jams in one night, but the pineapple was cut into hob pieces by the young man in the fruit shop. The papaya was rubbed soft by the boy, and had to endure. I can't lift my arm now!But these two jam colors are very beautiful. I like them very much.1. stick the lemon with a fork, and it will be easy to squeeze the juice.2. boil the bottle with boiling water, take it out when it is very hot, and throw the water dry. The residual heat will evaporate.3. I finished these jams quickly, so I didn't use the method of covering them while they were hot and placing them upside down. Just wait until they were cold and then tighten the lid.
Step 1 . I wanted to take a complete picture, but I didn't expect to ask the fruit shop staff to peel the skin and come back.
Step 2 . Cut into small dice.
Step 3 . Marinate with sugar.
Step 4 . Stir well, marinate and let out water quickly.
Step 5 . It was salted for an hour and forty minutes.
Step 6 . Pour the pineapple into the casserole and add a little water.
Step 7 . After boiling, turn the heat down and stir slowly.
Step 8 . When there is little water, stir quickly and add lemon juice.
Step 9 . Use a spoon to mix and crush the jam to make it smooth and thick.
Step 10 . It's almost as thick as this.
Step 11 . When the jam is warm, put it into a bottle that has been boiled and dried.
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