Easy Pineapple and vanilla jam with rum recipe
Pineapple jam is a breakfast favourite. This is a French recipe for homemade pineapple and vanilla rum jam. Don't miss it, learn how to make it here.
- 500 g pineapple
- 50 ml rum
- 375 g sugar
- 1⁄2 teaspoon vanilla essence
- 1 lemon
Cut the pineapple in half down the middle and then cut it into 3 halves for each half. Remove the core and pineapple seeds. Then cut the pineapple into 2 ~ 3 mm thickness.
Place the pineapple slices in a saucepan, and add the sugar and vanilla extract. Then, squeeze lemon juice.
Cook over medium heat, stirring frequently until the pineapple mixture simmers for a few minutes.
Pour the pineapple mixture into a large bowl, cover with parchment and allow to cool. Then cover with plastic wrap and refrigerate overnight.
The next day, pour the mixture into the saucepan and bring to a boil over medium heat. Stir frequently and skim off any foam that comes to the surface. After boiling, continue cooking for 8 ~ 10 minutes, stirring occasionally.
When the fruit and liquid are cooked to 105°C, add the Rum and continue cooking for 3 minutes.
Once cooked, pour the jam into sterilised containers. Place the lids on and seal. Turn the jars upside down. Leave to cool and place in the fridge.