When pineapple blends with nectarines and vanilla, how happy!
- 600 g of nectarines
- 1 pineapple
- 750 g jam sugar
- 1 vanilla pod
- The juice of a lemon
Peel and remove the flesh from the pineapple. Cut small dice and mix with sugar. Add the vanilla bean and let macerate for 24 hours.
Pour everything into a bowl of jam (or a large dish) with the juice of the lemon. Boil for 20 minutes while stirring.
Pour the hot jam into dry, sterilized jars. Close and let cool down (lid down) for 1 day to create an air gap.
Store your jars of jam in a dry place, away from light.