Peel the pineapple, remove the core, and chop into small pieces. For a smoother texture, lightly blend the fruit but keep some small chunks.

Add the chopped pineapple to a wide pan. Pour in the sugar and add the salt. Mix well so the sugar starts to coat the fruit evenly.

Place the pan on medium heat. Cook the mixture while stirring often. As it heats, the pineapple will release juice and the sugar will dissolve completely.

Continue cooking until the pineapple softens and the mixture becomes slightly liquid with gentle bubbling across the surface.

Add the lemon juice once the mixture starts to thicken. Stir well to combine evenly into the jam.

Keep cooking on medium heat, stirring frequently. The mixture will slowly reduce, thicken, and turn a deeper golden color.

To test doneness, take a small spoonful and let it cool slightly. If it thickens and slowly drops from the spoon, the jam is ready.

Turn off the heat and allow the jam to cool in the pan. It will continue to thicken as it cools.

Transfer the jam into a clean, dry glass jar. Let it cool completely before sealing with a lid.

Store in the refrigerator and use within one week for best freshness.