Pineapple simmers with fresh ginger to make this preserve, part of Jamaican cuisine's tropical spice tradition. Once jarred, a portion can be kept in the freezer for months.
Peel and dice the pineapple and toss it with the sugar and lemon juice.
Cover the mixture and set it aside for 10 minutes so the pineapple starts releasing its juice.
Transfer the mixture to a pan with the grated ginger and bring to the boil; once boiling, lower the heat and simmer for 20 minutes, stirring occasionally, until thickened.
Spoon the mixture into clean jars while hot and seal the lids; you can set some aside in the freezer.
Leave 1-2 cm of headspace at the top of any jars you plan to freeze, or the mixture will push the lid up as it expands while freezing. Once thawed, use it within a week from the fridge.
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