Pineapple marmalade or preserves {Dulce de piña}

Name: Pineapple marmalade or preserves {Dulce de piña}
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 cups
Ingredients: 1 whole pineapple; ½ cup of water; ½ cup sugar; 1 cinnamon stick; 2-3 whole cloves; Additional optional spices: all spice; Optional aromatic herbs: 1 fresh lemon verbena sprig or dry verbena; Juice of 1 lime

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Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
2 cups
Course
Dessert, Condiments
Cuisine
South American, Ecuadorian

Pineapple marmalade or preserves {Dulce de piña}

Iris Warren

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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.

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Ingredients

Servings

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

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Instructions

Peel and core the pineapple, discard the core and peel (or use to make this spiced pineapple chicha drink).
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.
In a medium sized saucepan, over high heat, boil the water, sugar or panela (piloncillo), cinnamon stick, cloves, and other spices/aromatic herbs.
Add the chopped pineapple, the crushed/coarse pineapple pure, and the lime juice.
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.