1 qt. finely chopped fresh pineapple (about 1 lg. pineapple)
2 c. honey
1/2 lemon, thinly sliced

Combine pineapple (including juice) with the lemon. Slowly heat to a boil, stirring occasionally, then cook rapidly until mixture begins to thicken, about 15 minutes. Add honey and continue to cook for 8 to 10 minutes at 9 degrees F (5 degrees C) above boiling. Stir frequently. Skim off foam and spoon hot mixture into hot sterilized jars to within 1/4 inch from top. Seal. Process in a boiling-water bath for 10 minutes. Yield: 3 half-pints.

This jam is a good one to make during the winter months because pineapple are less expensive then.