• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Laylita's Recipes logo
  • Home
  • En Español
  • About Laylita
  • Videos
  • Recipe Index
  • Ecuadorian Recipes
    • Ecuadorian Breakfast Dishes
    • Ecuadorian Street Food
    • Ecuadorian Soups
    • Ecuadorian Main Meals
    • Ecuadorian Appetizers
  • Latin Recipes
    • Ceviches
    • Empanadas
    • Plantain Recipes
    • Fish and seafood
    • Latin desserts
  • Sites
    • Receitas da Laylita
    • Recettes de Laylita
    • Travel
    • Viajes
Home » All » By Ingredient » Fruits » Pineapple » Pineapple marmalade or preserves {Dulce de piña}

Pineapple marmalade or preserves {Dulce de piña}

By Layla Pujol 3 Comments

This is my recipe for a Latin style pineapple marmalade or preserves, also known as dulce de piña. You can make this pineapple dulce in different ways: in caramelized chunky preserves style, a smooth (but with some texture) jam style, or a mix of both.

Ecuadorian dulce de piña or caramelized pineapple

It’s infused with cinnamon, and based on your personal preference you can add additional spices like cloves, cardamom, all spice, etc. I also like to infuse it with some aromatic herbs, like lemon verbena or lemongrass.

Pineapple marmalade or preserves recipe

You can use regular sugar for these caramelized pineapple preserves, but if you want a richer flavor you can use panela or piloncillo cane sugar – or dark brown sugar. This pineapple marmalade is a perfect filling for sweet empanadas. It also works great with bread, crepes, ice cream, and also with cheese. A very common dessert in Ecuador is cheese with caramelized fruit preserves. The cheese used is a very fresh cheese called quesillo.

Chunky pineapple preserves

En Español 

Pineapple preserves with panela and spices

Pineapple marmalade or preserves {Dulce de piña}

Latin style pineapple marmalade or preserves, aka dulce de piña. This chunky pineapple jam is perfect as a filling for empanadas, on toast, crepes, etc.
4.82 from 43 votes
Print Pin Your Questions and Comments
Course: Dessert, Sauce, Sweets
Cuisine: Ecuadorian, Latin
Keyword: Caramelized pineapple, Dulce de piña, Pineapple, Pineapple jam, Pineapple marmalade, Pineapple preserves
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 2 cups

Ingredients

  • 1 whole pineapple
  • ½ cup of water
  • ½ cup sugar can use regular sugar or brown sugar or panela/piloncillo
  • 1 cinnamon stick add more if you prefer
  • 2-3 whole cloves
  • Additional optional spices: all spice cardamom pods, etc
  • Optional aromatic herbs: 1 fresh lemon verbena sprig or dry verbena other options include lemongrass, lemon balm, etc
  • Juice of 1 lime

Instructions

  • Peel and core the pineapple, discard the core and peel (or use to make this spiced pineapple chicha drink).
  • For a medium chunky ratio, cut half of the pineapple in small squares and blend the remaining half to obtain a coarse puree. For smoother style marmalade, coarsely blend all of the pineapple. For very chunky caramelized pineapple preserves, dice all of all the pineapple.
  • In a medium sized saucepan, over high heat, boil the water, sugar or panela (piloncillo), cinnamon stick, cloves, and other spices/aromatic herbs.
  • Add the chopped pineapple, the crushed/coarse pineapple pure, and the lime juice.
  • Bring to a boil and reduce heat to low. Continue cooking until the liquid reduces and the marmalade/preserve thickens, about an hour. Stir occasionally to avoid burning.

Step by step photos for making pineapple marmalade or caramelized preserves {Dulce de piña}

How to make pineapple marmalade or preserves
Pineapple marmalade or mermelada de piña
Pineapple marmalade or preserves
Dulce de piña or pineapple caramelized in piloncillo syrup
Pineapple preserves with panela and spices
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Reddit (Opens in new window)
  • Click to share on WhatsApp (Opens in new window)
  • Click to email a link to a friend (Opens in new window)

Similar Recipes

Filed Under: All, Desserts, Ecuador, Fruits, Latin America, Pineapple, Sauces, South America

Reader Interactions

Comments

  1. Verena says

    March 23, 2009 at 7:48 am

    While I was reading your fabulous site, I remembered I had some pineapple in my refrigerator, which no one wanted to eat anymore. I made some chicha de piña and with the rest of the pineapple made some marmalade… delicious! Got me back to when I was a kid living in beautiful Ecuador. Sometimes we know things, but just forget in the midst of our daily lives, and even though I love to cook, and cook a lot of ecuadorian food, some dishes where gone with my mom and grandma. Thank you so much for giving us all these wonderful receipes and reminding us (ecuadorians) from where we come ;)

    Reply
  2. Laylita says

    April 29, 2008 at 3:24 pm

    Hi Paulj, that’s a great idea, I’ve never had quaker that way, mainly we would make quaker with naranjillas, but as a kid we would take the pineapple peels and the core and boil them with water and some sugar to make a “fresco” or drink, it was so easy to make.

    Reply
  3. paulj says

    April 25, 2008 at 1:22 pm

    How about using the pineapple core and peel in ‘quaker’ – the oatmeal drink?

    Reply

Leave a Reply Cancel reply

Primary Sidebar

Post notifications by email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Recipes by Category

Welcome

 Layla Pujol is an Ecuadorian modern-day nomad who loves to cook and travel. She currently lives in Europe, previously in the US, and is currently working on her first cookbook, which will focus on delicious Ecuadorian and Latin recipes (adapted to her style). More

Available Now ¡Cómpralo ahora!

Yo cocino latino cookbook

Ecuadorian Recipes

  • Pan de yuca or cassava cheese bread

    Pan de yuca or cassava cheese bread

    Pan de yuca, also known as cheese bread or yuca bread, are yummy melt in your mouth warm breads made with cheese and yuca or …
  • Chaulafan de pollo {Ecuadorian chicken fried rice}

    Chaulafan de pollo {Ecuadorian chicken fried rice}

    Chaulafan de pollo is an Ecuadorian chicken fried rice made with rice, chicken, bacon, onions, garlic, peppers, bell peppers, peas, carrots, scrambled eggs, raisins, spices …
  • Humitas or steamed fresh corn cakes

    Humitas or steamed fresh corn cakes

    Humitas are savory steamed fresh corn cakes made from a mixture of freshly ground corn, onion, garlic, cheese, eggs, and cream, which is placed inside …

Footer

Stay connected

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

laylapujol

The charming town of Larochette in Luxembourg #l The charming town of Larochette in Luxembourg 

#luxembourg #larochette #hiking
Cherry limeade {Limonada de cereza o cerezada} Th Cherry limeade {Limonada de cereza o cerezada}

The recipe is on the blog {La receta está en el blog 

#cherrylimeade #limonadadecereza #cerezada #paraelcalor #recetas #refreshingdrinks #recetasdelaylita #laylitasrecipes
{Ensalada de vainitas con curtido de cebolla y tom {Ensalada de vainitas con curtido de cebolla y tomate - la receta está en el blog}

Green bean salad with lime marinated onions and tomatoes - recipe is on the blog

#ensaladas #greenbeansalad #curtidodetomate #vainitas #ensaladadevainitas #recetasecuatorianas #comidaecuatoriana #ecuadorianfood #recetasdelaylita #laylitasrecipes
{Un escape rápido y corto a las montañas en Fran {Un escape rápido y corto a las montañas en Francia - aire puro, lindos paisajes y comida deliciosa}

A quick escape to the mountains in France: fresh air, beautiful landscapes and yummy comfort food.

#france #alps #stsorlindarves #coldelacroixdefer #escargots #kir #croziflette
Load More... Follow on Instagram
  • En Español

© Laylita.com 2021, all rights reserved. No copy without authorization. Privacy policy | Contact

 

Loading Comments...