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Roughly chop the peeled and cored pineapple and place into the bowl of a food processor or blender. Pulse briefly, enough to chop the pineapple into medium-fine pieces, but not enough to puree it.
Add pineapple to a 3 quart saucepan along with the sugar and lime juice. Stir to combine ingredients. Bring to a boil over medium high heat, then reduce to a simmer.
Simmer, stirring frequently, for 30 - 40 minutes, or until jam has thickened and reduced significantly. When you draw a spoon through the jam, the trail should not cover with liquid.
At the end of cooking, the jam will begin to make a light sizzling noise on the bottom of the pan. It will thicken a bit more as it cools.
Cool jam, and transfer to an airtight container such as a lidded glass jar. Store in the refrigerator or freezer.