By Tessie2



1 quart finely chopped, cored, peeled pineapple (about 5 pounds)
1/2 lemon, thinly sliced
2 1/2 cups sugar
1 cup water
Combine all ingredients in a large saucepot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly to gelling point, about 30 minutes. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. process 15 minutes in a boiling water canner.
Yield: about 3 half-pints.