Pineapple Jam Filling for Dominican Cake: Nothing goes better with the heavenly Dominican cake like the classic pineapple jam that gives it a hint of sour.
Prep Time 15minutes
Cook Time 2hours
Total Time 2hours15minutes
Servings 11/4 cup (approx.)
Author Clara Gonzalez
1teaspoonof vanilla extract
Peel, core and dice the pineapples. Pulp in the food processor until it there are no clumps left.
Pour into a thick-bottomed pan, 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.