Pineapple jam with lime and vanilla

Peel the limes with a sharp knife as thin as possible and cut the peels into thin strips. Squeeze out the fruits. Puree the pineapple with the lime juice in the food processor or with the hand blender. Cut the vanilla pod open lengthwise.

Spoon the pineapple puree, strips of peel, vanilla pod and sugar into a large pan. Bring everything to the boil slowly and let the mixture boil for 4 min.

Scoop any foam with a wet skimmer from the jam. With the help of tongs, put half a vanilla pod in each jar and pour jam into jam jars. Close them, let them stand for 15 minutes, then put the pots on the head for 5 minutes. Turn them back and let the pots cool down. Keep the jam in a dark place for 6 weeks to allow the flavors to enter.