Remove the skin from the pineapple, cut out the inner core and dice. Chop the flesh with a blender or put it through a grinder. Stir 1 glass of water with the sugar at low temperature until the sugar is dissolved. Now boil until 121 degrees, add the pulp with cinnamon and continue to boil until the jelly test is successful.
Remove from heat, stir in kirsch and pour into jars. Spread on buttered toast and take a bite!
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