Pineapple jam with vanilla

Ingredients for 1 servings:

• 3 pineapples
• 2 tsp vanilla pod(s), ground (as needed)
• 1 kg gelling sugar, 2:1
• 100 ml lemon juice

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

For 7 jars of 250 g each

Peel and slice the pineapple. Cut out the woody center. Add the vanilla and lemon juice, mix everything, and let it stand for about a day, stirring frequently. It’s best to weigh the mixture so you can add the correct amount of preserving sugar. When the pineapple pieces are dark yellow and fragrant, heat everything in a large pot, stirring frequently. Purée with a hand blender until slightly chunky or creamy, if desired. Add the preserving sugar and cook according to the package instructions. Test for settling. Pour into clean jars and seal. Tip: If desired, add a dash of rum or Batida de Coco after boiling. Pineapple that isn’t quite ripe can be left to ripen for a few days.