Pineapple in Rum

Remove the green head from the pineapple, cut into quarters and remove the hard, fibrous inner part. Carefully remove the flesh from the skin. Cut into thick slices, halve them again. Mix the pineapple pieces with the sugar and the ginger cut into very thin slices. Cover and let stand for a few hours until the sugar dissolves.

Layer the pineapple pieces tightly in one-l glasses. Top with the juice. Top with the white rum. Seal the jars tightly. Keep in a cool, dark place.

Shelf life: Eight months **.

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