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。