Trim off the top and bottom of the pineapple. Start trimming the sides and then trim off the "eyes". Slice the pineapple vertically and cut off the core. Cut into little pieces. Use a blender to roughly chopped it. Use a strainer and use the back of the fork to squeeze out the juice. This helps to cut down on cooking time. You can save the juice for drinking or other use
In a large pot, put in the chopped pineapple, sugar, and spices and cook over low-medium heat. Cook until they are dry, about 45 minutes. Store in glass container and let it cool down and store in refrigerator and it's good up to about 2 weeks and can be kept frozen for 1 month
If you make this pineapple jam to spread on toast, you can reduce its consistency to be more spreadable by not cooking it for so long.
How To Make Pineapple Jam for Pineapple Tarts https://whattocooktoday.com/pineapple-jam.html