:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/oEaAaorKyB7fB23jat0T/ba4efdb86d0f3358253d095fc0078d.jpeg "Easy Pineapple and vanilla jam with rum recipe")
VIDEORECIPE Easy Pineapple and vanilla jam with rum recipe
Pineapple jam is a breakfast favourite. This is a French recipe for homemade pineapple and vanilla rum jam. Don't miss it, learn how to make it here.
Ingredients
- 500 g pineapple
- 50 ml rum
- 375 g sugar
- 1⁄2 teaspoon vanilla essence
- 1 lemon
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Directions
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.
Source: Youtube
Place the pineapple slices in a saucepan, and add the sugar and vanilla extract. Then, squeeze lemon juice.
Source: Youtube
Cook over medium heat, stirring frequently until the pineapple mixture simmers for a few minutes.
Source: Youtube
Pour the pineapple mixture into a large bowl, cover with parchment and allow to cool. Then cover with plastic wrap and refrigerate overnight.
Source: Youtube
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.
Source: Youtube
When the fruit and liquid are cooked to 105°C, add the Rum and continue cooking for 3 minutes.
Source: Youtube
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.
Source: Youtube
Comments (1)
This looks really good, Romi, but you didn't say how MUCH lemon juice to add. As the amount of juice varies, depending on lemon size, and variety, the quantity required is quite important. Would you please provide this information? Thank you very much!
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RomiEasy Pineapple and vanilla jam with rum recipe
Pineapple jam is a breakfast favourite. This is a French recipe for homemade pineapple and vanilla rum jam. Don't miss it, learn how to make it here.
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.
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