Dulce de Piña (Pineapple Preserves) is a traditional Ecuadorean recipe for a classic preserve or jam made from pineapple cooked with spices, water and sugar until thick. The full recipe is presented here and I hope you enjoy this classic Ecuadorean version of: Pineapple Preserves (Dulce de Piña).
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Ingredients:
1 whole, ripe, pineapple
120ml of water
100g of sugar you can use regular sugar or grated panela (piloncillo) or brown sugar
1 cinnamon stick (or more, to taste)
2-3 cloves
Additional spices: cardamom, canela etc
Aromatic herbs: lemon balm, lemon mint, bee balm
juice of 1 lemon
Method:
Peel, core and chop the pineapple (reserve the peel and core to use as a sweetener for drinks).
For a medium-textured preserve chop half the pineapple into small pieces then process the remainder in a lender until you have a puree.
Combine the water, sugar (or panela), cinnamon, cloves and any other spices or scented herbs in a medium-sized saucepan until the sugar has dissolved. Remove and discard the cloves then add the pineapple chunks, pineapple puree and lemon juice.
Return to a boil then reduce to a simmer. Cover and continue cooking over low heat, stirring occasionally, until the liquid has reduced and the jam is sweet and thick.
Spoon the resultant pineapple preserves into washed and sterilized jars that have been warmed in a low oven. Firmly screw on the lids and set aside to cool before labelling.
Store in a cool, dry cupboard and transfer to your refrigerator once opened.
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