- Small Pot
- 1 432g can crushed pineapple, with juice
- 3/4 cup white sugar
- 1 tblsp lemon juice
- In a small saucepan, bring the pineapple, lemon juice and sugar to a boil.
- Boil for 20 minutes, stirring often, until the jam is thickened.
- Pour into a clean jar.
Refrigerate for no longer than 3 weeks Enjoy