Pineapple Jam

Preparation

Step 1: Prepare the pineapple

Peel the pineapple with a sharp knife, removing the skin and the eyes. Cut it into quarters lengthwise and remove the fibrous core. Dice the flesh into small 1-2 cm cubes. Some pieces will melt during cooking while others will remain as chunks for a pleasant texture.

Split the vanilla bean lengthwise and scrape out the seeds with the tip of a knife.

Step 2: Macerate the fruit

Place the pineapple cubes in a large saucepan. Add the sugar, lemon juice, the split vanilla bean and its seeds, and the water. Gently toss to coat the fruit. Cover and let macerate for 1 hour at room temperature. This allows the sugar to penetrate the fruit and release its natural juices.

Step 3: Cook the jam

Bring the saucepan to a boil over high heat without stirring. Once boiling, reduce the heat and cook for 35 to 40 minutes over medium heat, regularly skimming off the foam that forms on the surface. Stir occasionally, gently lifting the fruit to avoid crushing it.

The jam is ready when it coats a spoon and the juice has thickened. To check, drop a small amount onto a cold plate — it should set immediately.

Step 4: Flavor with rum and jar

Remove from heat, take out the vanilla bean, and add the dark rum. Stir gently. Pour the still-boiling jam into the sterilized jars using a funnel, filling to within 1 cm of the rim. Immediately screw on the lids and turn the jars upside down for 5 minutes to create a vacuum seal.

Let cool completely upside down, then turn right side up. Store in a cool, dry place away from light.