I made a small gift for everyone at the picnic, because I didn't know what kind of fruit to choose this season. I didn't think of it. The apricots could be dipped in sauce, and Yangmei hadn't seen it yet, so I chose pineapple. On the way home, I saw the long peppermint downstairs, and suddenly I thought of the white "toothpaste pineapple" recipe. I just tried it and developed this mint pineapple sauce. . . Very embarrassing to the picnic friends, everyone's comments are not bad, @我是一个小金鱼 said that she had finished eating a bottle of empty mouth... People who like mint taste should have a higher acceptance of this sauce ~ here Record my practices and share them with you.
Prepare first: Mint takes the mint leaf part, removes the leaf stem, washes the dried stems, and cuts the pineapple into small particles. (I like the final finished jam to eat a small piece of pineapple pulp, so all the hands cut small particles, like You don't have to cut too small pieces here to eat the partial mud, and you can break it with a cooking stick.)
Add pineapple and sugar and mix well. Add the mint leaves and mix well. Cover with a plastic wrap and let it sit in the refrigerator for 8 to 12 hours.
This step of pickling can be omitted. I want to blend the taste of pineapple and mint, and it is good for pectin precipitation. If you don't like the taste of mint, you can avoid pickling or pickling without adding mint leaves.
Before starting to knead the jam, put the jam jar in boiling water, cook it, and then dry it.
If the mint leaves have been added to the pineapple, this step can be cooked directly. If not added, add fresh mint leaves at this step. First boil and turn to the minimum fire and cook with a spatula to avoid boiling the pot (I especially like the taste of mint, so I added fresh mint leaves when I started cooking)
When the water is obviously reduced, and the jam begins to thicken, you can use a cooking stick to break a part of the pineapple and retain a small portion of the whole taste. If you want the finished product to look better or the mint tastes lighter, pick the mint leaves and throw them away before breaking the jam.
Continue to stir fry until the bottom of the pan with a silicone scraper is not too fluid and close, it is almost the same. (Another way is to take a bowl of water and let it stand. Use a spoon to pour a drop of jam into the bowl. If it is not scattered, it will solidify into a gel.)
[About tanning] 1. Sugar content: The sugar content of kneading jam is about 30%~50% of the weight of the flesh, which can be increased or decreased according to the sweetness of the fruit and personal taste, but it is not recommended to be less than the total flesh. One-third of the amount, otherwise it will shorten the shelf life of the jam. 2. In addition to seasoning, lemon juice also has the effect of anti-oxidation and prolonging the shelf life, and also contributes to the extraction of pectin. It is not recommended to omit. 3. The reason why the iron pan cannot be used is that the iron pan is not resistant to acid, and the jam will be black during the tanning process. [About preservation] 1. Jam does not contain any preservatives. It can be stored in cold storage for at least 1~2 months without opening. Finish as soon as possible within two weeks after opening. 2. Take out the clean spoon with no oil and water, and take it with you. You can use one small bowl at a time to take out the amount you want to eat at one time, and reduce the pollution of the jam in the bottle. 3. Because the bacteria can not be completely isolated during the production process, and each person's operation is different, some people can make jam for two months, and some people will break for two weeks, so the faster the jam, the better. Don't put in mildew or long hair and lick the food~