This is perfect with pandesal and hot coffee in the morning or spread over on your hot pancakes.
1 Kilo of pineapple
1 kilo of sugar
The rule in making jam is very easy it is one is to one. One kilo of sugar for every kilo of fruits. So you will have to measure your pineapple after you peel it off and cut in small pieces. You will be needing a crockpot or any casserole with a thick surface that can resist long cooking over a low fire. After you cut and measure your fruits and sugar you will have to macerate them together for a minimum of one hour. You can already macerate them directly on your casserole. So put your fruits and sugar on your casserole and let it macerate for an hour or until the juice have all come out. Put this on stove over low fire covered and let it simmer. Once it boils you need to guard your jam to avoid overcooking or burning it. Once the liquid becomes syrupy and thicker you can take it off from the fire. You need to pasteurize the jars you will be needing. You need to boil them at 100°celsius. Afterwhich, you can pour your jam on their jar. Cover them and put them upside down, this technique will help in sealing your jams. You can normally conserve them from two to four months.