Easy Pineapple Jam
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Nothing goes better with the heavenly Dominican cake like the
classic pineapple jam filling.
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– 1 pineapple
– 4 cup water
– ½ cup sugar (white, granulated), (see notes)
– 1 teaspoon vanilla extract
Ingredients:
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Prepping pineapple:
Peel and core the pineapple (you can use the peel and core to make Pera Piña or Guarapo). Mince in the food processor or by hand.
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Cooking:
Pour into a thick-bottomed pot, add water, sugar, and vanilla extract.
Heat over medium heat until it reaches a gentle boil. Cover and boil over low heat until all the liquid has evaporated (90 min - 2 hrs approx.).
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Storing:
Remove from the heat and cool to room temperature before filling cake, or store in a tight container in the fridge for up to a week.
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