Clean 6 jam jars à 250 g (or correspondingly) with twist-off caps.
Peel & trim the pineapple; chop the pineapple (small bits!).
Peel & trim the ginger; chop the ginger (very small bits!)
Weigh the fruit, add the lemon juice & fill w/ pineapple juice; you'll need 1000 g - not more!
Blend about the half of the mess w/ your handheld immersion blender.
Put everything in a pot (big enough!) & add the preserving sugar.
Mix & bring to a boil. Let it cook for at least 3 min resp. refer to the recommendation on the package of the preserving sugar.
Fill the bubbling mess in the jam jars, close at once & turn upside down.