Pineapple nectar

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.