歡迎加入我的FB 群組 Bonnie Yves 果醬 & 食譜分享谷，一起煮果醬～
Join my FB Group here, let's start & jam~
A tropical, sunshine-filled preserve made with just three ingredients. Fresh pineapple brings natural sweetness and a hint of acidity — perfect for spreading on toast or pairing with yogurt.
只需三種材料的熱帶風味果醬，保留菠蘿的天然香甜與微酸，非常適合塗麵包、拌乳酪或作甜品醬。
Pineapple Jam | 菠蘿果醬 食譜
Pineapple Jam ｜ 菠蘿果醬
A tropical, sunshine-filled preserve made with just three ingredients. Fresh pineapple brings natural sweetness and a hint of acidity — perfect for spreading on toast or pairing with yogurt.只需三種材料的熱帶風味果醬，保留菠蘿的天然香甜與微酸，非常適合塗麵包、拌乳酪或作甜品醬。
Ingredients
- 200 g 鮮菠蘿 Fresh Pineapple 切碎 Chopped
- 100 g 碎冰糖 Rock Sugar
- 20 ml 鮮檸檬汁 Lemon Juice
Instructions
- In a saucepan, mix the chopped pineapple and crushed rock sugar.
- Cook over medium heat until the pineapple softens and the sugar dissolves.
- Add lemon juice, turn to high heat and cook until the mixture reaches 105°C.
- Use the cold plate test to check if the jam has set. Once it wrinkles, it's ready.
- 將切碎的菠蘿與碎冰糖放入煲內混合。
- 開中火煮至水果變軟，糖完全溶解。
- 加入檸檬汁，轉大火煮至果醬達105度。
- 以凍碟測試確認果醬凝固，即可熄火。
Notes
Yves Tips ~
Pineapple has coarse fibers and usually takes longer to soften. To speed up the process and better preserve its aroma, I like to blend the pineapple into a purée before cooking.
菠蘿的果肉纖維較粗，需較長時間才會煮軟。我習慣 先將果肉打成茸再煮果醬，一來縮短煮製時間，二來更能保留香氣。
Pineapple Jam 菠蘿果醬 FAQ
如何選擇適合做果醬的菠蘿？
選擇剛剛成熟或稀為青溼的效果更佳，果膠量更高。
縮短烹煮時間小貼士
菠蘿的果肉纖維較粗，需較長時間才會煮軟。我習慣先將果肉打成茸再煮果醬，一來縮短煮製時間，二來更能保留香氣。
歡迎將這篇食譜收藏起來！
📷 若你也做了這道食譜，記得在 IG tag 我 @bonnie.yveskitchen
📩 還可以訂閱電子報，一起慢慢煮，簡簡單單過生活。
🍵 喜歡的話，也歡迎請我喝杯咖啡，支持我繼續創作 💛
👉 Buy Me a Coffee
📧 If you enjoyed my home recipes and jam stories, subscribe to my newsletter for more!
🍵 Love my work? Buy Me a Coffee to keep me writing and sharing.
👉 [Buy Me a Coffee]
More Jam Recipes
Back to HOME
Comments
No Comments