1pineapple, peeled, cored, and chopped into ~1-2 inch pieces
1.5-2cupssugar, to taste
1tablespoonlemon juice(from 1/2 lemon)
Optional: a few pinches of cinnamon or few slices of fresh ginger, to taste
In a large blender or food processor, pulse the chopped pineapple until it is roughly shredded. You might need to do this in 2-3 batches. Be careful not to turn it into a smoothie!
Combine the pulsed pineapple and the rest of the ingredients in a small/medium saucepan and heat on low until all the sugar melts (start with 1.5 cups sugar, you can always add more later). Add cinnamon or ginger, if using.
Bring to a boil, stir, then lower the heat and let simmer for 40-50 minutes, or until it reaches a nice jam consistency, stirring frequently - it will turn more translucent the longer you cook it. Remove from heat. Add more sugar and/or cinnamon if you wish.Allow to cool and store in the fridge in a covered jar for up to 3 months.
This pineapple jam will keep fresh in the fridge for up to 3 months if stored in a glass air-tight jar
If you're not sure about committing to a large batch of cinnamon pineapple jam or pineapple ginger jam, then skip those ingredients! I skip them most of the time
This jam is AMAZING for this Pineapple Pork Chops recipe! Since this recipe makes about 3 cups of jam (depending on the size of your pineapple), pork chops are a great way to use up some of this jam