Easy Pineapple Jam

Nothing goes better with the heavenly Dominican cake like the classic pineapple jam filling.

– 1 pineapple – 4 cup water – ½ cup sugar (white, granulated), (see notes) – 1 teaspoon vanilla extract


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.


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.).


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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