Pineapple marmalade or preserves {Dulce de piña}
Latin style pineapple marmalade or preserves, aka dulce de piña. This chunky pineapple jam is perfect as a filling for empanadas, on toast, crepes, etc.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 whole pineapple
- ½ cup of water
- ½ cup sugar (can use regular sugar or brown sugar or panela/piloncillo)
- 1 cinnamon stick (add more if you prefer)
- 2-3 whole cloves
- Additional optional spices: all spice (cardamom pods, etc)
- Optional aromatic herbs: 1 fresh lemon verbena sprig or dry verbena (other options include lemongrass, lemon balm, etc)
- Juice of 1 lime
Instructions
- 1
Peel and core the pineapple, discard the core and peel (or use to make this spiced pineapple chicha drink).
- 2
For a medium chunky ratio, cut half of the pineapple in small squares and blend the remaining half to obtain a coarse puree. For smoother style marmalade, coarsely blend all of the pineapple. For very chunky caramelized pineapple preserves, dice all of all the pineapple.
- 3
In a medium sized saucepan, over high heat, boil the water, sugar or panela (piloncillo), cinnamon stick, cloves, and other spices/aromatic herbs.
- 4
Add the chopped pineapple, the crushed/coarse pineapple pure, and the lime juice.
- 5
Bring to a boil and reduce heat to low. Continue cooking until the liquid reduces and the marmalade/preserve thickens, about an hour. Stir occasionally to avoid burning.