Pineapple marmalade or preserves {Dulce de piña}
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
2 cups
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Course
Dessert, Condiments
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Cuisine
South American, Ecuadorian
Pineapple marmalade or preserves {Dulce de piña}
Description
This pineapple marmalade recipe starts by peeling and coring the pineapple, then using half diced pineapple and half coarse puree to create a medium chunky texture. The cooking liquid includes water, sugar (which may be regular, brown, or panela), and warming spices like cinnamon sticks, whole cloves, and optional allspice or aromatic herbs such as lemon verbena or lemongrass. These ingredients are boiled together to infuse the syrup with spice and sweetness.
The pineapple and lime juice are added to the boiling syrup and cooked over low heat for about an hour until the mixture thickens to a marmalade consistency. Stirring occasionally prevents burning and ensures even cooking. The result is a spiced, sweet, and tangy pineapple preserve that captures the tropical fruit’s brightness enriched with warm spice notes.
Ingredients
- 1 pineapple whole
- 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 clove whole
- allspice cardamom pods, etc, optional spice
- lemon verbena other options include lemongrass, lemon balm, etc, optional, fresh or dry sprig
- lime juice of 1
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.
User Reviews
Overall Rating
4.8
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