Peel and cut pineapple into cubes.
Cut half the pineapple into cubes and add into a grinder. Grind it until smooth. Grate the remaining half of the pineapple. It yields 2 cups of puree and 1 cup of grated pineapple.

Put both puree and grated pineapple in a deep saucepan with 1/4 cup of water. Cook over medium-low heat for 10 minutes until pineapple is soft.
Now add sugar and cook on low flame for 15- 20 minutes until the mixture has thickened.

Once jam starts to thickens switch off the flame. Allow jam to cool down and then mix lemon juice.

Tips:

Lift jam with a spatula and pour jam, it should flow together and not in drops.
Pour few drops of prepared jam on a plate if it spreads then it’s not ready if it stays firm without moving then the jam is ready.
Allow to cool down completely. Then store in a clean and dry glass jar.
Keep jam in the refrigerator after every use. Use a clean and dry spoon. It last long for 3 months.