Put the pineapple and water in a pot and cook over medium heat, uncovered, for about 20 minutes or until the pineapple has softened and the water has almost evaporated.

Blend it with a hand mixer.

Add the sugar and lemon juice and cook, stirring, for about 20 to 30 minutes or until thick. Remove the foam with a slotted spoon for a clearer jam.

After 15 minutes, add the scraped vanilla bean.

While the jam is cooking, put a small plate in the freezer.

After 20 minutes, when the jam appears like it is beginning to gel, put the fire off.

Put a small amount of jam on the frozen plate and return it to the freezer for a few minutes. If it wrinkles when you nudge it, it’s ready. If not, cook it some more and test it again until it’s ready.

Store the jam in sterilised jars.