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.
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