Peel the pineapple, remove the heart and eyes and cut the flesh into pieces.
Weigh your prepared pineapple, and reserve 3/4 the weight of the pineapple for the sugar.
Squeeze the lemon.
Put the pineapple, lemon juice and sugar in the jam dish, mix and bring to a boil. Cook for about 20 minutes, stirring regularly.
Check the cooking by pouring a few drops on a cold plate and then tilt the plate. The jam should flow gently.
Foam and proceed without waiting to the pots. Cover and sterilize.
Optional: Before potting, you can add a vanilla pod cut into 5 or 6 pieces (as many as jars) and add a tear of rum to perfume.
Enjoy your meal from
Ingredients
Directions
Peel the pineapple, remove the heart and eyes and cut the flesh into pieces.
Weigh your prepared pineapple, and reserve 3/4 the weight of the pineapple for the sugar.
Squeeze the lemon.
Put the pineapple, lemon juice and sugar in the jam dish, mix and bring to a boil. Cook for about 20 minutes, stirring regularly.
Check the cooking by pouring a few drops on a cold plate and then tilt the plate. The jam should flow gently.
Foam and proceed without waiting to the pots. Cover and sterilize.
Optional: Before potting, you can add a vanilla pod cut into 5 or 6 pieces (as many as jars) and add a tear of rum to perfume.
Enjoy your meal from
English 
French 