Peel the pineapple, remove the stalk in the middle, cut the pulp into pieces and place in a larger saucepan. I prefer larger pieces in my jam, if you like to cut smaller pieces.
Sprinkle the preserving sugar over the pineapple cubes in the pot. Peel the ginger, dice it finely and also add it to the saucepan. Pour the squeezed lemon juice over the preserving sugar and stir everything well. Cover and let stand for 1 hour.
After the resting time, bring to the boil and then cook for 4 minutes, stirring constantly. Take the gelling sample on a small plate.
Pour the hot jam into jars and close them immediately.
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