Summary

Ingredients

• 1 ½ kg pineapple (the pure pulp), fresh
• 4 vanilla pod (s)
• 1 kg preserving sugar, : 2

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Instructions

1. Cut the flesh of the pineapple into large cubes and then puree in a blender.
2. Grind the vanilla sticks and add them to the pineapple.
3. Bring to the boil together with the gelling sugar, boil for about 3-4 minutes and make a gelling test, fill hot into sterilized jars, close immediately and turn upside down, turn over again after about 1 hour and allow to cool.
4. The jam only tastes good when it has stood for a few days, then the taste of the vanilla pod has really pulled through.