Remove the outside, core, and chop pineapple if you are using fresh fruit.
Zest and juice the lemon
Add pineapple, lemon zest, juice of one lemon, and sugar to a saucepan.
Bring to a boil
Reduce heat to low and simmer for 5 minutes.
Use an immersion blender or regular blender to puree the pineapple jam to desired consistency.
Continue to simmer for 15 minutes. The mixture should thicken to a jam-like consistency.
Transfer your pineapple jam to jars using a spatula. I like to use small jars so I can freeze and defrost the jam in batches when I want to enjoy it.
Allow the jam to cool.
Store in refrigerator for 4 weeks or freezer for up to 6 months.
