Pineapple Jam

To prepare pineapple jam, first make sure you have new lids and sanitized jars (following the Ministry of Health guidelines provided at the end of the recipe). Start by cleaning the fruit: cut off the top and bottom ends 1, then place the pineapple vertically on a cutting board and remove the peel with a knife 2. Finally, cut the pineapple into chunks, avoiding the tougher central part 3: you should get about 1 lb of cleaned pineapple (for more information, you can read our guide on how to clean and cut pineapple).

Place the pineapple in a large saucepan 4 and add the rest of the ingredients: the sugar 5, the cinnamon 6,

the lemon juice 7, the grated zest of one orange 8, and its juice 9.

Cook over moderate heat for about 20 minutes, stirring occasionally 10, then transfer the mixture to a blender 11 and blend until smooth 12.

Put the mixture back on the stove 13 and cook for another 5-10 minutes; the time may vary depending on how much liquid is left. You should get a rather thick mixture 14. At this point, the jam is ready to be enjoyed or used in other delicious recipes 15! If you want to store it for a longer period, transfer the still-hot jam into the previously sanitized jar and seal it by tightly screwing on the lid, then turn the jar upside down and let it cool completely. Before consuming, make sure the vacuum has been created by pressing down on the lid: if it makes a click-clack sound, it means the vacuum wasn't created correctly, and the jam cannot be consumed.