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French pineapple and rum jam

 


I was gifted a jar of home-made French pineapple and rum jam. Most home-made jam makers in France are inspired by Christine Ferber and her business, La Maison Ferber, in the village of Niedermorschwihr in Alsace. 


Christine Ferber is an artisan pastry chef, baker, confectioner, chocolatier, ice cream maker, and jam maker. Born in Alsace, she is recognized as the best jam maker in the world. 

 

Her ingredients for Confiture d’Ananas – Pineapple Rum Jam – are pineapple, vanilla, rum, sugar, apple pectin, and lemon juice.  

 

 

The recipe below, from Cathy Barrow, is inspired by Christine Ferber: 

 

Pineapple Rum Preserve (makes about three half pints)

1 large, very ripe pineapple
3 cups sugar (white, or half brown sugar)
1/4 cup dark rum
1 vanilla bean or 1 teaspoon vanilla bean paste

1/4 teaspoon of butter
Juice of one lemon

 

Hack off the top leaves of the pineapple and cut the bottom to make a flat surface. Using a large, sharp knife, slice away the outer roughness. Cut in half lengthwise, then in half, the long way, again. Dice it.

 

Stir the pineapple, rum, vanilla, and lemon juice together and allow this mixture to macerate overnight. Mme. Ferber suggests ceramic, but glass bowls are perfect. Cover with parchment, then plastic wrap, and refrigerate 8 to 24 hours.

 

Strain the pineapple and bring the syrup to a boil in a large, heavy bottomed pot. Raise the temperature slowly so the syrup doesn’t burn – this process will take about an hour. When the syrup is at 218°F, add the pineapple, stir well, and continue to stir as the mixture comes back to a boil. You may need to tilt the pot so the syrup is deep enough to measure with a candy thermometer. (These are very small batches!)

 

It will take about ten minutes until the pineapple and syrup combine. Stir stir stir. The bubbles will change, and the mixture will change from very foamy to bubbles that burst slowly to reveal clear preserves below. When the jam is ready, remove from the heat and stir in 1/4 teaspoon of butter, to remove the remaining bubbles. Ladle into sterilized jars, leaving ¼ inch headspace.











MARTINA NICOLLS

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Martina Nicolls is an Australian author and international human rights-based consultant in education, healing and wellbeing, peace and stabilization, and foreign aid audits and evaluations. She lives in Paris.

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