Pineapple jam

This is the pineapple pomace after juicing.

2. Add an appropriate amount of cold water, the amount of which should be based on the ability of the cooking machine to work. The water I added in the picture was still insufficient, and I added it twice more later. If you want absolute authenticity, then pour back the squeezed juice, but who would do that?

3. Grind the fruit pomace into delicate puree.

4. Pour into a non stick pan and add sugar. I added 200 grams of sugar, slightly sweet. Sugar is a natural preservative, unless you finish it within two days, it's better to add more.

5. Mix corn starch with a little water to make water starch.

6. Pour into the pineapple puree and stir evenly. Turn on low heat and keep stirring to prevent the bottom from sticking. It is recommended to cover your face with a lid in your other hand to prevent the puree from splashing and burning.

7. Stir fry over low heat throughout the process until the sauce becomes thick and textured, and hold for a few seconds without letting go.

8. Put it in a fresh-keeping box disinfected with boiling water, cool it down and seal it, store it in a refrigerator, and consume it within 3-5 days.