1

Peel and remove the eyes of the pineapple & chop.

2

Blend it into a puree.

3

In a saucepan, add the mixed pineapple with the rest of the ingredients.

4

Simmer on low heat until the jam thickens, stirring occasionally.

5

Once cooked, remove the cloves and allow it to cool before transferring to jars.

Removing the eyes and the core of the pineapple helps prevent itching while having pineapples.

Store in a sterilized airtight glass jar for it to last for months.