Cut off pineapple skin and remove eyes that are remaining. Quarter the pineapples lengthwise and cut off the core. Then cut pineapple quarters into chunks.
Blend pineapple chunks in a blender. Pour into a strainer to remove some of the juices. Transfer to a deep saucepan. Do this in several batches. Discard or save pineapple juice for drinking.
Place saucepan on the stove over medium heat. Add sugar, cinnamon stick, and cloves.
Cover and cook for approximately 55 minutes or until most of the juices have evaporated. Do stir every now and then to prevent the jam from burning.
Remove the lid and start stirring the jam until it is quite dry and golden brown in color. This should take about 20 minutes.
Remove cinnamon stick and cloves. Transfer to a jar and allow it to cool completely.