DAY 1. Using a sharp knife, cut away the thick skin of the pineapple. Cut lengthwise into quarters and remove the fibrous core. Cut the quarters crosswise into thin slices.

Place the pineapple slices, vanilla bean or paste and lemon juice in the jam pan. Bring to a simmer while gently stirring, then pour the contents of the pan into a large bowl. Cover with a sheet of parchment paper, cool, and store in the refrigerator overnight.

DAY 2. The next day, pour the jam into the jam pan. Bring to a boil while gently stirring. Continue cooking at a rolling boil over high heat for about 10 minutes, stirring constantly and carefully skimming off any foam on the surface.

Add the rum. Bring back to a boil and cook for another 5 minutes, stirring gently. To check if the jam has reached setting point, drizzle a few drops onto a cold saucer. It should form a soft gel.

When ready, remove the vanilla bean if using and place it in one of the jars as a decoration. (I didn’t use the beans). Take the pan off the heat, immediately fill the jars with the hot jam, and srew the lids on tightly.

Leave it to cool and enjoy.