Pineapple Cake Filling [Video+Recipe] Mermelada de Piña
Nothing goes better with the heavenly Dominican cake like the classic pineapple jam that gives it a hint of sour. The perfect pineapple cake filling.
Servings 8 portions
Calories 106kcal
Ingredients
- 1 pineapple
- 4 cup water
- ½ cup sugar (white, granulated) (see notes)
- 1 teaspoon vanilla extract
Instructions
1. 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.
2. 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.).
3. 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.
Video
Nutrition
Serving: 4tablespoon | Calories: 106kcal | Carbohydrates: 27g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 123mg | Fiber: 2g | Sugar: 24g | Vitamin A: 66IU | Vitamin C: 54mg | Calcium: 15mg | Iron: 1mg
