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This is one delectable pineapple jam, I should say – one of the best tasting I ever had.  I love experimenting in cooking.  Sometimes it is nasty I’d have to toss it.  And when it’s this great tasting, I share it.  My picky daughter loves it in her sandwich.

Ingredients:
5 1/2 c diced fresh pineapple (about 1 medium pineapple)
2 1/2 c sugar
1 c orange juice
1 tsp cinnamon
1/2 tsp nutmeg

Preparation:

1. Peel pineapple and completely remove the “eyes” (brown dots).  Dice into tiny pieces.
2. Get a pot that when you put all the ingredients together, it will be half-filled only.  This is so that as it boils briskly, it will not overflow.
3. Mix well with spoon all the ingredients in the pot described above.
4. Heat at medium (heat) until it boils, then lower the heat (ex., if # 5 is medium heat in your burner, put it to #4).  Let simmer uncovered and constantly stirring (every 3-5 minutes) to prevent it from scorching for 40 minutes or until the mixture begins to thicken.
5. Pour in sterilized jar (See the how-to below). Refrigerate for best results.  Use within 1 year (it is naturally preserved with sugar).

Sterilizing Jar:

Boil a large pot of water enough for it to be an inch or so over the bottle.  Put the clean bottle and its lid (do not cover bottle with lid) over boiling water using a tong.  Sink the bottle down to the bottom, filling its inside with the boiling water.  Boil for 10 minutes.  Remove.  Let dry in a warmed oven (about 170F).