Step 1

Peel and cut the pineapple into 1-inch chunks; discard the fibrous core and outer peel.

Step 2

Add all ingredients into a medium-sized pot and bring to a boil. Do not cover.

Step 3

Reduce heat simmer over LOW heat. Simmer for about 30 minutes or until the pineapple is tender and most of the liquid has evaporated; Stirring occasionally. Do not Cover.

Step 4

Remove from the heat and allow to cool slightly.

Step 5

With an immersion blender or potato masher, crush the fruit to small bite-sized (or smaller) pieces.

Step 6

The natural sugars in the fruit will thicken the jam.

Step 7

Store in an airtight container like a mason jar in the refrigerator for up to 3 weeks. Alternatively, freeze in a freezer-safe container for up to 3 months.