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Remove the skin of the pineapple. Cut the pineapple into small pieces. Blend the pineapple chunks. Squeeze in the lemon juice. Mix in the sugar. Bring the pectin and water to a boil in a saucepan. Combine the pectin and the pineapple mixture.
Before cutting into the pineapple, give it a rinse in the sink. Then, Peel a Pineapple by laying it on its side and cutting off the top and the very bottom. Set the pineapple upright and slice off the outside skin in strips. Slice the pineapple into small, 1 inch cubes. You don’t have to be precise, as you will be blending the pineapple. Just make sure that the pieces are small enough to put in a food processor or blender. Cut out any little knots or seeds that you may come across while cutting the pineapple. Drop the pineapple pieces into a blender or food processor. Blend until the pineapple reaches a smooth, somewhat pulpy consistency. Remove any seeds or rough pieces from the mixture. Wash the two lemons and cut them in half. Either in a lemon juicer or by hand, squeeze the lemon juice into the pineapple mixture. Stir with a spoon. Pour the five cups of sugar into the pineapple mixture. Stir thoroughly so that the sugar is fully incorporated into the pineapple and dissolves. Let the mixture sit for fifteen minutes or so. Combine one packet of pectin and one cup (240 ml) of water in a small saucepan, then bring the mixture to a boil on medium heat. Boil for one minute, then remove the saucepan from the stove.  Pectin is a fruit extract that helps to thicken and bind jams and jellies. Different varieties of pectin sometimes call for different amounts of water to be added. Check and follow the instructions on your packet if you are supposed to use a different amount of water than one cup. Pour the pectin into the pineapple mixture and stir for one minute. You should notice that the mixture has thickened considerably and has a more jam-like texture than before. The jam is now ready to be canned or to be eaten once it has cooled down!