Hello! I’m Cassandre, and today on Caramel Loafing, I'm sharing a fragrant and unique jam: Pineapple Jam with Vanilla and Rum (Confiture D’ananas À La Vanille au Rhum).
Pineapples are available year-round, but their flavor and texture vary with the seasons. The peak season for extra-sweet, ultra-juicy pineapples is late spring through early summer, when they're at their most vibrant—ideal for snacking, baking, or turning into preserves. In cooler months, pineapples tend to be more tart, but that bright acidity works beautifully in jams and cooked dishes.
We previously shared a Taiwanese-style pineapple jam used in fruit tea. Today, I’d love to introduce you to a French-inspired version: Confiture D’ananas À La Vanille au Rhum. Pineapple, vanilla, and rum each bring bold, distinct aromas. It might sound bold at first, but once the rum is added, the jam transforms—its color deepens, its scent becomes richer, and the flavors blend into something unexpectedly elegant and sweet. Pineapple and rum don’t compete—they harmonize beautifully.
This recipe was inspired by the legendary Christine Ferber, often called France's Queen of Jam. I’ve adapted it slightly for naturally sweeter pineapples like those grown in Asia. I reduced the sugar and increased the lemon juice to balance the flavor and add brightness. If you enjoy crafting small-batch jams with peak-season fruit, this one is for you!
Love homemade jam? Be sure to try our Muscat Grape Jam (also works well with Kyoho grapes), French Strawberry Jam, Cherry Jam, or our elegant Rose, Lychee & Raspberry Jam.
Pineapple Jam with Vanilla & Rum: Recipe & Method
Ingredients
Jar size: 500 ml
Yield: 1 jar
- Fresh pineapple – 500g (17.6 oz), peeled, cored, and trimmed (about 1 medium fruit)
- Rum – 50ml (1.7 fl oz)
- Granulated sugar – 375g (13.2 oz)
- Vanilla extract – 1/2 tsp (or 1/2 vanilla bean)
- Lemon – juice of 1 whole lemon
Use our Dessert Nutrition Calculator to check nutrition info for this recipe.
Instructions
- Cut the pineapple in half, then into 6 wedges. Remove the tough core.
- For a clearer jam, remove the pineapple eyes using a paring knife or toothpick.
- Slice the pineapple into thin pieces about 2–3mm thick (shaped like small petals or ginkgo leaves), then weigh out exactly 500g (17.6 oz).
- In a jam pot, combine the pineapple, sugar, vanilla, and lemon juice.
- Heat over medium heat until the sugar dissolves and the mixture begins to simmer. Remove from heat.
- Transfer to a large mixing bowl, place a sheet of parchment paper directly on the surface, let cool completely, then cover and refrigerate overnight.
- The next day, return the mixture to the pot. Bring to a boil over medium heat and cook for 8–10 minutes, stirring gently and skimming off any foam.
- Check for gel stage (or use a thermometer to reach 221°F / 105°C). Add the rum and simmer for another 3 minutes. For larger batches, cook 2–3 minutes longer.
- Pour the hot jam into sterilized jars, seal tightly, and turn upside-down to cool. Once cooled, refrigerate for storage.
For a full step-by-step guide, watch the video: Pineapple Jam with Vanilla and Rum