This homemade jam is made by cooking fresh pineapple pieces with sugar until they take on an intense tropical aroma. Its sweet-tart balance and bright yellow color add a distinctive touch to the breakfast table.
Peel and core the pineapple, then cut it into small cubes. Put it in a wide pot with the sugar and let it stand for several hours.
Bring the pineapple and sugar mixture to a simmer over low heat, stirring occasionally. Skim off any foam regularly.
When the syrup thickens and the pineapple pieces turn translucent, add the lemon juice and boil for 5 more minutes. Important: Drop a little jam onto a plate; if it leaves a trail, it is ready.
Fill sterilized jars with the boiling-hot jam and seal them. Turn the jars upside down to cool, then store in a cool, dark place.
Important: Remove the tough core while cutting the pineapple or the jam will be fibrous. Skim off foam regularly as it cooks. Contains no flour, milk, or eggs; it is plant-based and gluten-free. Fill sterilized jars while the jam is boiling hot and store in a cool, dark place.
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