● 700 g pineapple, peeled
● 450 g sugar
● 1 piece star anise
● juice of 1 lemon
Peel the pineapple and cut into small pieces.
Puree 500 g of the pineapple in the blender
Put it in a pot with all other ingredients except the lemon juice.
Boil on medium heat until the pineapple pieces have softened and the jam has reduced, about 30-35 minutes.
Just before turning off the heat, add the lemon juice and boil for another 5 minutes.
Turn off the heat and allow to rest for 10 minutes, and store in sterilized jars.