• Peel the pineapple and cut into big cubes. Discard the core. Place them in a blender and chop until they are crushed. Optional: grate the pineapple.
• Place the crushed or chunks of pineapples with juice in a medium sized pot. Add sugar & water. Stir everything together.
• Turn the stove top heat to medium-high. Stirring every few minutes and scoop out the foam. Cook for 3 minutes. Turn down the heat to medium-low. Then simmer for an additional 45 minutes or until most of the juice evaporates. Stir frequently to prevent burning.
• The mixture will thicken as the jam reaches room temperature. Once cool enough to touch; transfer the contents to a jar or container and place in the refrigerator.

Serve with toast, biscuits, or anything you prefer. May be refrigerated up to 6 weeks if stored properly.