Pineapple honey jam

I've been mulling a no-sugar jam for a while. My husband's aunt is a fantastic cook and she came over once to make us a mixed-fruit jam, which my little girl loved. But the amount of sugar that went into the fruit pulp along with the food flavoring and coloring made me really sad because the delicious tastes of the fruit were exterminated by the flavoring and what remained was mere texture.
Given that pineapples are in season, I decided to blend my daughter's love for jam with my penchant for honey. Unable to rein my imagination, I ran to the vegetable and fruit shop to pick up a pre-cut pack of pineapples soon after lunch to make this delicious spread for her. A google search later, I found this easy recipe on cooks.com that fit my bill. I used my own estimates of the quantity though...here goes.

Pineapple Honey Jam

Ingredients:
6-7 small pineapple slices
4 tablespoons of honey
juice of half a lemon

Method:
Finely chop the pineapple, add the lemon juice to it and transfer to a saucepan. Let the mixture simmer for about 10 minutes under a lid on a low flame. After the pineapple is cooked, add the honey to it and cook for another 10 minutes. That's it, the jam's ready. I used an empty jam bottle as a container after sterilizing it. I didn't put it in a water bath etc. as most jam makers do because I intend to use it within a week.