Peel and chop the pineapple fine. You can also grate the pineapple.
In a thick bottomed pan add the pineapple and water.
Cook on medium flame till the pineapple softens. Add ¼ cup water if needed. This takes about 30-40 minutes depending on the size of the pineapple.
Once the pineapple softens add the sugar.
The mixture will become watery but do not panic. It will thicken.
As the colour of the pineapple changes add the lemon juice and mix well.
Cook the pineapple and sugar mixture till it reaches one string consistency.
You can wait for the mixture to cool before you transfer it to a jar. But I prefer to keep the bottle on a wooden plank and add the hot jam to the bottle. Do not remove the bottle till it cools completely.
When the bottle cools completely transfer to the refrigerator.
Video
Notes
How to serve:
Serve with bread or chapati.
Tastes great with cookies or a cake filling.
Martha Stewart uses pineapple jam as a foundation for sweet-and-sour sauce or a glaze for roasted meats.
Storage
Transfer to an air-tight container and once cool refrigerate it.
Mine was good for about 1 month before I finished it all.
Protips:
Grate the pineapple or crush it in the mixer. This will save you a lot of time.
Use more water to cook the pineapple if needed.
In case your pineapple is sour add more sugar but do not skip the lemon juice.