1. Peel the pineapple, quarter it, remove the core, and cut it into cubes. Combine 1 kg of fruit flesh in a pot with vanilla and gelling sugar, and let it sit for about 3 hours.
2. Bring the fruit mixture to a boil and let it simmer gently for about 4 minutes while stirring continuously.
3. For the gelling test, place 1 teaspoon of the jam on a cold plate. If the jam sets after about 1 minute, it can be processed further. If needed, extend the cooking time by 1-2 minutes and repeat the gelling test.
4. Carefully skim off the foam with a spoon. Add the rum, stir well, and fill the hot pineapple-rum jam into clean screw-top jars. Seal the jars and let them cool upside down. Enjoy!
Nutrition per serving
kcal: 244
Protein: 1 g · Fett/Fat: 0 g · Carbs: 60 g
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