[食不相瞞#81]法式蘭姆香草鳳梨果醬的做法與食譜：加入蘭姆的瞬間，鳳梨升級成另種風味 (Confiture D’ananas Á La Vanille au Rhum, ASMR)

Hello friends! Today we're going to share with you how to make a French style Pineapple Vanilla Rum Jam (Confiture D’ananas Á La Vanille au Rhum). It’s the season for pineapple locally. Pineapple is super sweet and less expensive than usual since they're in season now. If you want to preserve more delicious pineapples, making jam is a good way. We have made Taiwanese pineapple jam before, but this time we’re going to make the French style, the recipe is inspired by Christine Ferber. Pineapple laced with vanilla and dark rum, the whole combination worked brilliantly and produced a delicious result in texture and flavor. It’s a Must Try recipe. Enjoy the video. :) 📍 Please follow me on Instagram:   / sweetdumplingofficial   📍 Welcome to follow me on FB:   / sweet.dumpling.studio   ---------- How to make French Pineapple Jam With Vanilla ＆ Rum Here is the French Pineapple Jam With Vanilla ＆ Rum Recipe ☞  Jam Container is 500ml ✎ Ingredients pineapple 500g, remove the skin and core rum 50ml sugar 375g vanilla extract 1/2 teaspoon (or a stick of vanilla bean) lemon 1 ✎ Instructions 1. Cut the pineapple in half through the center, and then cut into 3 for each half. Remove the core. 2. To use a sticker or a small knife, remove the pineapple seeds to make a perfect texture and taste. 3. Slice the pineapple into 2~3mm thick. Weigh out 500 grams of pulp. 4. Place pineapple slices into a saucepan, add the sugar, vanilla extract, then squeeze a lemon juice. 5. Cook on medium heat, stirring frequently, until the pineapple mixture simmers slightly for a few minutes. 6. Pour the pineapple mixture into a large bowl, cover with parchment and let cool. Then cover with plastic wrap and refrigerate overnight. 7. Next day, pour the mixture into the saucepan and bring to a boil over medium heat. Stir frequently and skim any scum that rises to the surface. After boiling, continue to cook for 8~10 minutes. Stirring occasionally. 8. When the fruit and liquid cook to the gel point, or until 105C, add the Rum and continue to cook for 3 minutes. 9. Once cooked, pour the jam into sterilized containers. Place lids and seal. Turning the jars upside down. Let cool and place in the refrigerator.