• 4 1/2 pounds pineapple (peeled, cored and coarsely chopped)
  • 3 cups sugar
  • 1/4 cup lemon juice
  • 2 teaspoons vanilla bean paste
  • 1 cup fresh dates (pitted, quartered)
  • 1/4 cup rum


  1. Place pineapple, sugar, lemon juice and vanilla bean paste in a large saucepan on low heat. Cook, stirring, until sugar dissolves. Bring to a boil on high heat. Reduce heat to low; simmer, without stirring, for 30 mins.
  2. Stir in dates. Boil for 5 mins, or until jam sets when tested. (To test for a jam's setting point, place a small quantity of the mixture onto a saucer. Allow to cool. If its ready, it will gel and wrinkle when moved.) Remove from heat. Stir in rum.
  3. Pour into hot sterilized jars and seal immediately. Store in a cool dry place. Once opened, store in the refrigerator.
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