Pineapple Jam 1 quart finely chopped, cored, pared fresh pineapple 2 1/2 cups sugar 1 cup water 1/2 lemon, thinly sliced Combine all ingred. Slowly bring to boiling, stirring occasionally until sugar dissolves. Cook rapidly until thick, about 30 minutes. As mixture thickens, stir frequently to prevent sticking. Pour, boiling hot, into hot canning jars. Adjust caps. Process 10-15 minutes. Yield about 3 half-pints.