Remove crown, base and from the pineapple. Cut pineapple in half lengthways and then in quarters, remove the hard core from your pineapple pieces. Then cut pineapple up into very small diced pieces, about 1mm.
It will start to get messy, make sure you reserve any juice as you go.
Place pineapple, any juices and 2 cups of water in a heavy based medium size pan. Bring to a simmer over a medium heat and cook for around 20 minutes, stirring occasionally. The reason for this process is to soften the pineapple.
Once the pineapple is soft add sugar, lime juice, vanilla bean seeds and the scraped bean.
Simmer for around 30 minutes, the mixture is ready once it has thickened.
Store in clean glass jars in the fridge for up to 3 months.
If you wish to use sterilised jars and can your jam you can, it will keep for 12 months.
Makes around 3 cups of jam.
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