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

Ingredients

  • 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

    Cup of Yum
  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.