Step 1: Prepare the Pineapple

Peel the pineapple completely, removing the eyes and core.

Grate the pineapple to yield about 4 cups (800 grams) of pineapple pulp.

Step 2: Cook the Pineapple

Place the grated pineapple pulp and 1 cup (240 ml) of water into a saucepan.

Cook on medium heat for 20 minutes, stirring frequently to avoid burning. The pineapple should become soft and tender.

Step 3: Add Sugar and Lime Juice

Once the pineapple pulp has softened, stir in 2 cups (400 grams) of sugar and the freshly squeezed lime juice.

Mix thoroughly to combine all ingredients evenly.

Step 4: Simmer to Jam Consistency

Cook the mixture on medium-low heat for about 30 minutes.

Stir frequently until the jam thickens and the liquid reduces significantly. To test readiness, place a small spoonful on a chilled plate; the jam should hold its shape.

Step 5: Store the Jam

Carefully spoon the hot jam into sterilized jars with tight-fitting lids.

Allow the jam to cool to room temperature, then refrigerate.

Store refrigerated for up to 3 months.