- Be careful not to reduce the sugar as it can lead to your pineapple jam turning mouldy very quickly. The sugar in the pineapple jam acts as a preservative, drawing out liquid from the pineapple.
- Only add the sugar to the mixture after the first 30 minutes. The sugar also gives the pineapple jam its nice golden caramelised appearance. It's important not to add the sugar too early on, otherwise you will get a very dark brown and tan colour, which is less attractive, instead of a nice golden complexion.
- After the sugar is added, the pineapple mixture will actually turn slightly watery again. The sugar causes more of the juices of the pineapple to be released. You need to cook this for another 30 minutes or until the juices dry up.