Step 1

To make the jam, drain the pineapple and roughly chopped. Put in a small saucepan with the sugar. Set over a low heat and stir until the sugar dissolves. Increase the heat, bring to a boil then reduce to a simmer. Cook for 30 minutes until thick. Remove the heat and leave to cool, thicken and set. Pour into sterilised, sealable jars. Serve with the cheeseboard assembled your way.