Pineapple Jam or Cake Filling

Who doesn't like a dessert that has delicious Pineapple Marmalade or Filling? The following is my recipe of fresh pineapple marmalade / jam. All natural with no artificial flavorings, preservants nor chemicals to thicken. It is the most preferred filling for the Dominican Cake. (The recipe of the Dominican Cake in the following post). I hope you like this jam as much as my clients and me.

En español AQUÍ.

Ingredients:

3 pounds of pineapple, peeled and cut into cubes

3 cups of water

3 cups (1 ½ lb.) Sugar (you can add more or less sugar; to satisfy your taste, I try to keep it low in sugar, so that it doesn’t make the cake to sweet when eaten with frosting).

Preparation:

In the blender or food processer, process the pineapple with the three cups of water. Pour into large pot (to prevent splatters as it cooks) and boil until pineapple pieces are tender (30-45 minutes). When tender, add sugar and stir. Boil until it thickens, or to the desired point.

Notes:
a) It thickens more as it cools.
b) Store in a sealed plastic or glass container and place in the fridge. It can last up to 3 weeks. Perhaps more but since I use it very often I have not exceeded this time period with it in the fridge.

Yields enough to fill a 3 pound Dominican cake (it all depends on the quantity you use per pound).

-Cecil Adams, American author of The Straight Dope, a popular question and answer column published in The Chicago Reader, says, "Jelly is made from fruit juice and so has no fruit bits. Jam is made by boiling fruit and does have fruit bits. Preserves are basically the same as jam unless you buy them from Smucker's, if it has seeds in it, it's preserves, and if it doesn't, then it's jam. Marmalade typically is a citrus-based preserve, sometimes containing the rind, but other fruits can be used.