[Recipe + Video] 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.

Course Dessert

Cuisine Dominican

Keyword mermelada de bizcocho, mermelada de piña, relleno de piña

Prep Time 15 minutes

Cook Time 2 hours

Total Time 2 hours 15 minutes

Servings portions

Calories 106kcal

Author Clara Gonzalez

Ingredients

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

Instructions

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.
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.).
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

Notes

If you use brown sugar (which I did in the video, and for some of the pictures), you get a deeper, more reddish color, and slightly less sweet jam.

A reader in the comments report that she made it with canned pineapples, and although I would always suggest starting with the real thing, it appears that you can also get a decent enough result from tinned pineapple.

Nutrition