In a large saucepan bring canned crushed pineapple to a boil with the sugar.

Simmer on medium lightly boiling it for 15 minutes.

Place jam in glass jars with lids and refrigerate.

The jam will stay good for a month.

This recipe makes 2 cups of jam.

Keep it in a 16 oz jar, or split it into two 8 oz jars (or 4-4oz) and give some to a friend.