Clean, peel and quarter the pineapple and cut out the hard stalk. Weigh 600 g of flesh and cut into small pieces. Wash, stalk and stone the cherries. Weigh 400 g fruit flesh
Mix all the fruit flesh and jam sugar well in a large pot. Leave to stand for at least 3-4 hours. Stir from time to time
Peel ginger, chop very finely and add to the fruit. Bring everything to the boil while stirring and let it boil for exactly 4 minutes
Pour hot jam into prepared twist-off jars and close them immediately. Allow to cool upside down