Ingredients:
· 1 pineapple
· 1 cup water
· 2 cups sugar
· Juice of 2 limes

Method:
Peel the pineapple and grate the flesh – you should end up with about two cups. Put the pineapple and water in a small saucepan and cook over medium-low heat until the pineapple is soft, about 35 minutes.
Add the sugar and lime juice and stir to combine. Cook until the mixture has thickened, about 45-60 minutes. Spoon the jam into a 16-ounce jar with a tight-fitting lid. Store it in the refrigerator for up to three months. As the jam has not been canned, it needs to be refrigerated, even prior to opening the jar.