Clean the pineapple by removing the ends first and then the skin all around.
Cut it into 4 wedges and remove the central core, then cut the pulp into cubes.
Put the pineapple in a pan with the sugar, rum and grated nutmeg and start cooking.
Cook for about 1 hour, then blend with a blender and make the saucer test to see if it is ready (if not, continue cooking a little more).
Immediately pour the still hot jam into well sterilized glass jars, close the lid, turn it upside down and let it cool downwards.
Pineapple jam is ready, taste it on fresh bread, perhaps accompanied by a seasoned cheese, or use it for all your preparations.
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