Step 1

Roughly chop the peeled and cored pineapple and place into the bowl of a food processor or blender. Pulse briefly, enough to chop the pineapple into medium-fine pieces, but not enough to puree it.

Step 2

Add pineapple to a 3 quart saucepan along with the sugar and lime juice. Stir to combine ingredients. Bring to a boil over medium high heat, then reduce to a simmer. It should simmer with purpose - a weak simmer will work but will extend the cooking time. Do not cover.

Step 3

Simmer, stirring frequently, for 30 - 40 minutes, or until jam has thickened and reduced significantly. When you draw a spoon through the jam, the trail should not cover with liquid. I reduced my jam significantly as I'll be using it in a recipe where I don't want extra moisture. At the end of cooking, my jam was beginning to make a light sizzling noise on the bottom of the pan. It will thicken a bit more as it cools.

Step 4

Cool jam, and transfer to an airtight container such as a lidded glass jar. Store in the refrigerator or freezer.