Ingredients:

Large fresh pineapple makes about 1 kg of jam. Jam sugar (with pectin)

1. Peel, core and finely chop pineapple to give about 2lbs / 1 kg. Remove all bits of the skin.
2. Mix pineapple with 1.5 lbs / 750g sugar in preserving pan with o.5 pints / 300ml of water.
3. Boil over medium heat until it forms into a syrupy mixture. This may take around 90 mins depending on the level of the rolling boil. Stir gently and skim off excess froth as it cooks.
4. Test for setting by spreading a little of the jam onto a saucer. After it has cooled it should form a thin skin and wrinkle up when touched. If not, then boil for a further few minutes and test again.
5. Once ready for setting, ladle into hot sterilized jars and seal.