Pineapple jam

Pineapple jam – Caribbean

1.	Combine all ingredients in a bowl; mix well, cover and refrigerate overnight
2.	Transfer the preparation in a saucepan and simmer for 1h-1h30 over low to medium heat. Stir frequently during that time. Cooking should last until the jam is thick enough (to your taste) and syrupy.
3.	Remove from the stove, skim off any foam and let the jam cool.
4.	In the meantime, pasteurize your jam jars by boiling them at 100°Celsius.
5.	In order to can and seal your jams the proper way, pour the cool preparation in your pasteurized jars while leaving some head space, cover them and put them upside down.
	Tips:
6.	The preparation will undergo long cooking over a low fire, so use a pot with a thick surface
7.	Let the fruits macerate for 24 hours;
8.	Avoid boiling your preparation as it will lead to your jam being overcooked or burned.
9.	Conserve jam for up to two months.

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