Pineapple jam

1. Cut half a pineapple into small pieces.

2. Put it into an enamel pot and add a handful of rock sugar.

3. Add a spoonful of water and simmer over low heat for ten minutes.

4. Turn off the heat until the pineapple is out of water and soft.

5. Cool the pineapple soup to room temperature and pour it into a blender with water until it becomes a paste.

6. Pour the batter into a non stick pan, turn on low heat, and stir fry continuously until the water vapor evaporates almost completely. During this period, be careful not to splash out the jam and be careful not to scald it. During this period, make sure to turn on low heat. It took me about twenty minutes.

7. The water vapor of jam evaporates almost completely. Taste the acidity and sweetness, then add a suitable amount of white sugar and stir evenly again.

8. Once fully thickened, cool thoroughly.

9. Put it into a glass bottle that has been disinfected and washed with hot water in advance, and store it in the refrigerator.