Pineapple Confiture (Jam)

Directions

1. 1
   ["I used a smaller pineapple.", "After cutting off the top and bottom and removing the skin and core, the weight came to be 600 g. Use a blender to puree half of it, and cut the other half into 1 cm pieces.", "Set aside a pre-sterilized jar for later.", "Add the pineapple to a stainless steel or ceramic pot and sprinkle on the granulated sugar.", "Leave for 1 hour.", "You can use any amount of sugar you would like, but 1 pineapple makes a lot of jam, so based on how much you'll preserve, I would recommend using 50%.", "If you're only making a small amount, then it's okay to lower the amount to 30%.", "Turn the heat on somewhat high and take off any scum that appears.", "Don't throw away the scum, but save it in a small container.", "It will be for the pretty, lemon colored mousse and jelly.", "Please try it!", "Boil until the fruit juice becomes transparent, then add the lemon juice, mix together, and turn off the heat.", "While it's hot, pack it into the jar and it's all set!", "Once it cools slightly, store it in the refrigerator.", "Pour 1 cup of water into the now-empty pot and slowly stir to dissolve the jam stuck to the bottom.", "This will make \"Extraordinarily Delicious Pineapple Juice.\""""