Summary

Ingredients

• 1 pineapple (approx. 350 g)
• 650 g blueberries, fresh or frozen
• 0.5 ½ lemon (s), add the juice
• 1 piece (s) cinnamon (cinnamon bark) or
• 1 stick cinnamon
• 0.5 teaspoon ½ nutmeg
• 0.5 teaspoon ½ clove powder
• 0.5 teaspoon ½ black pepper from the mill
• 1 vanilla pod, the pulp it
• 500 g preservin suar (2: 1)
• 4 cl rum, possibly

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Instructions

1. Peel the pineapple and cut into smaller pieces - fill up to 1 kg with the blueberries (washed, drained and mashed with a fork) depending on the weight of the pineapple. Mix with the lemon juice and all the spices, including the preserving sugar, and let it steep for at least 4 hours. Stir occasionally.
2. Then first puree a little in a saucepan and then slowly bring to the boil while stirring and let it simmer for 3 - 4 minutes. Remove the cinnamon bark or stick and add the rum (do not let it boil anymore). The rum can or does not have to be in the jam.
3. Pour the jam into jars while hot and close immediately. Turn upside down for 5 minutes and then turn upside down and let cool down again.