Peel and core the pineapple and finely chop it. If you don’t enjoy the chunks in the jam you can reduce the texture by blending it a little.

Place the pineapple, sugar, lemon juice, and water in a saucepan and slowly bring to the boil, stirring constantly.

Once the mixture comes to a full rolling boil, add the pectin.

Let the mixture come to a boil and then lower the heat to medium-high and boil for 1 minute.

Pour the still boiling jam into sterilised glass jars (in the oven at 120°C for 5 minutes). Close them, turn them upside down to create the vacuum, and let them cool until the next day or at least 12 hours.