Easy Pineapple and vanilla jam with rum recipe

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.