Rinse the jars with hot water, rinse with clean water, place on a wet dish rack Clean the pineapple, cut the flesh from the peel, remove dark spots or peel residue with a pointed kitchen knife, chop the flesh -approx. 500 g- and mash with a hand blender. Pour the fruit pulp into a saucepan. Add the remaining ingredients and bring to the boil while stirring. Make everything bubble for 3 minutes. To test the jelly, put a little jam on a cold plate and check if the jelly is firm.
If necessary, add a little more citric acid. Fill the jam carefully, hot, to the brim into the jars, wipe off jam residues at the edge of the jar clean with kitchen paper, close tightly, put on the lid for about 5 minutes. Label the jars, i.e. mark with contents and date.
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