Chinese Food
Pineapple jam (no cooking machine)
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Methods refer to the book the best jam . Do not use the cooking machine to process the fruit. Cut the fruit into pieces as you like. The jam with the grain feeling tastes more surprising. Pineapple jam is sweet and sour. It's great for bread and toast.
Cooking ingredients
Cooking Steps
Step1:Peel pineapple. First cut both ends flat. Then peel the pineapple from one end along the curve.
Step2:Cut off the pineapple eye. Use a knife to follow the slant line of pineapple eye. Cut in two slants. Cut off the pineapple eye.
Step3:Cut the pineapple into small pieces. Discard the pineapple core. In this step, the dice size depends on your preference. If you like the jam with the fruit texture, you can cut half of the pineapple into pieces. The other half leaves the dice.
Step4:Put the pineapple in the bowl. Sprinkle with sugar. The amount of white sugar depends on personal preference. Too little sugar is not good for preservation. I think it's very sweet with 150g sugar. If you want to prolong the preservation period, you can use more than half of the fruit's white sugar.
Step5:Mix pineapple and sugar well. Marinate in refrigerator for 12 hours. I pickled it overnight. A pickled pineapple will produce a lot of water.
Step6:Put pineapple in a stainless steel or enamel pot. Turn on medium high heat.
Step7:Turn to medium high heat and continue cooking.
Step8:After about ten minutes, the pineapple has a lot of froth on its surface.
Step9:Filter out the froth with a sieve to ensure the taste of jam.
Step10:Turn down the heat. Keep cooking the jam.
Step11:The jam bottle should be cleaned and disinfected in advance. Sterilization method 1 - put the glass bottle into boiling water and scald it. Take it out and dry it. Method 2 - put the glass bottle into the oven and bake at 100 ℃ for 5 minutes. Do not use a broken glass bottle to avoid bursting.
Step12:Simmer for about 20 minutes. Let the pineapple become translucent. The pulp is soft and thick. Add one lemon juice or two tablespoons white rice vinegar. Cook for a few minutes. Cook for about 30 minutes.
Step13:Put the jam into a sterilized glass bottle. It's about 8 or 9 minutes full. Don't leave the pot on fire during bottling. I use the insulation of the induction cooker to keep heating.
Step14:Put the jam bottle in reverse for 30 minutes immediately. Cool it at room temperature and put it in the refrigerator for preservation. If the operation is good, the jam can be kept for 5 or 6 months at most.
Cooking tips:I bought ripe pineapples, so I didn't soak them in salt water. There are skills in making delicious dishes.
