Follow LearnToPreserve on Twitter


Foodista Food Blog of the Day Badge




Dilly Pickled Onion Slices on Punk Domestics

Powered by Squarespace
This area does not yet contain any content.
This form does not yet contain any fields.

    I have attempted to share safe preserving methods however you alone are responsible for your health & safety in your own kitchen or location. Be aware of current safety recommendations. Please see "Full Disclaimer" page for suggested preserving resources.

    Full Disclaimer

    International Food Blogger Conference 2011 NOLA

    « Monkey Butter (a version of Banana Jam) | Main | Dried Apricot~Vanilla Conserve with Walnuts & Currants »

    Pineapple~Rum Preserves with Dates & Vanilla

    [Adapted from "Mes Confitures" by Christine Ferber]

    This recipe is a 2 step process. Mix all of the ingredients together the first day, let them sit overnight to macerate, and then cook the preserves the next day. Feel free to omit the rum and/or the vanilla...the preserves will still be delicious! For what it's worth, the alcohol cooks out of the rum.

    Tasty on toast. Irresistible on ice cream. Perfect in pastries. Yummy with yogurt. 

    Makes ~3 half pints

    • 2 cups (about 1 pound) fresh pineapple, cut into chunks 
    • 1/4 cup sliced pitted dates 
    • 1 small lemon, zested and juiced
    • 2 cups white sugar
    • 1 vanilla bean*, split length-wise (optional)
    • 2 TBS rum (optional)

    Note: Prepare canning jars and keep hot until ready to use; prepare lids according to the manufacturer's instructions. (Since you are macerating the fruit & sugar mixture overnight, you will want to wait until the next day to prepare the jars.)

    1.) Place pineapple chunks in a large bowl, and add sliced dates, zest & juice of the lemon, sugar, the vanilla bean halves, and the rum. Stir together until well mixed, cover, then place the bowl in the refrigerator overnight. 

    2.) The next day, pour this mixture into a heavy-bottomed non-reactive saucepan. (Don't use an aluminum, copper, or cast iron pan when cooking with lemon juice &/or vinegar.) 

    3.) Bring to a boil over medium heat, stirring gently, and once boiling, cook for about 10 minutes or until the preserves are thickened to your liking. (You can crush the pineapple chunks with a potato masher if you want smaller pieces.) 

    4.) Remove vanilla beans, rinse off and save for another use.

    5.) Ladle into clean jars leaving 1/4" headspace, then run a plastic knife around the edges of the jar to remove any air bubbles.

    6.) Wipe rims spotlessly clean. Place a sealing on the jar, and then screw on a band finger-tight.

    7.) Process jars in a Boiling Water Bath for 15 minutes. After 15 minutes, turn off heat, remove lid from BWB kettle, and remove hot jars with jar tongs. Let warm jars sit on the counter for 24 hours undistrubed.

    > If jars lid seals it will easily keep for one year in a cool, dark place. If jar doesn't seal, place it in your refrigerator and eat within 3 months, or within one month of opening.

    *When you are finished using the vanilla bean for the recipe, you can use it again! Rinse it off, let it dry and put it in a big jar full of white sugar. The result? Within a few days you will have Vanilla Sugar, which is something you can buy already made, but why would you when it's so easy to make it yourself? 

    OR you can rinse off the vanilla bean and add it to a jar, and fill it with rum. Place the lid back on the jar, and within a few days, you'll have yummy vanilla-flavored rum!

    PrintView Printer Friendly Version