Blend the pineapple along with the remaining jam ingredients except for lemon and pour into a glass bowl. Cover the bowl with a plate and microwave for 3 minutes. After the 3 minutes, stir and microwave in 30 second bursts, stirring after each one until desired consistency is reached. Set aside to cool.
Beat the cream cheese with sweetener, vanilla, and salt until evenly mixed.
Spread the cream cheese over the surface of the plastic wrap. It should be soft but not runny. If it seems too soft, refrigerate briefly. Spread the pineapple over top and chill thoroughly. Roll up to form a log and press into the chopped almonds. Trim the ends and refrigerate to ensure it is firm before serving.