For the pineapple apricot jam, peel the pineapple and remove the woody stalk. Cut the flesh into small pieces and place in a large pot.
Wash and dry apricots, cut in half and remove seeds, cut into pieces and add to pineapple. Add preserving sugar and let marinate overnight.
Puree fruit mixture with a blender and heat, bring to a boil and simmer for 5 minutes until bubbly, add lemon juice and apricot brandy, bring to a boil again.
Pour the pineapple-apricot jam into sterile jars with screw tops and seal immediately.