How do you make pineapple lavender jam? Full recipe revealed

Little knowledge:

1. When making jam, never use a galvalume pot or an iron pot; you should choose to use a "stainless steel pot" to avoid it burning easily during cooking. If you are a bit particular, you will choose a "copper pot" with even heat conduction.
2. The glass jars and lids for filling can be sterilized by boiling in rolling hot water over medium heat for 10 minutes; take them out, let them drip dry, and place them in a dish drying machine to dry for later use (air drying naturally is also fine), but note that the lids should not be boiled too long, as it is easy to boil out the toxic plastic inside the lids! For sterilizing glass jars, you can also choose to use an oven: first wash the jars, pour out the water inside, then place them in an oven at 110-120 degrees Celsius and bake for 15 minutes to achieve the sterilization effect.
3. The way to cut the fruit can be diced or shredded; even if you feel the pineapple has too much fiber, you can put part of it into a juicer to crush it (especially the core part of the pineapple). What is the difference? It is actually choosing the texture to present. What kind of personality you want to create for your jam, bold large fruit pieces or a delicate smooth texture, all are decided under your knife, determining the way the jam is presented.
4. If the jam will be eaten quickly or given to elders in the family, you can reduce the proportion of sugar so that everyone can enjoy healthy and nutritious handmade jam!
5. Choosing a wooden spoon to stir the jam will not only not scratch the pot, but also allow the laboriously diced jam to maintain its original fruit pieces and texture without being damaged!
6. To tell whether the jam is done, you can also scoop a small amount of jam onto a small plate taken from the freezer. If the jam does not drip down, it means it is successfully completed.

/ Article source: http://ppt.cc/cmZDK