This jam makes a good foundation for sweet-and-sour sauce; you can also use it as a glaze for roasted meats. From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Peel and core pineapple. Using a box grater, grate flesh (you should have about 2 cups). Cook pineapple and 1 cup water in a saucepan over medium-low heat until pineapple is soft, about 35 minutes.
Stir in sugar and lime juice. Cook until thick, 45 to 60 minutes.