Mermelada de Piña – Pineapple Marmalade

The sole reason for being for this recipe is to fill empanadas. Are there other uses? Clearly. But why bother when the pineapple empanada is such a joy. It must be an exceedingly simple and comforting existence, to have but one purpose. And perhaps jam making leads to far too much stirring-induced musings.

As this marmalade is intended as a filling, it should be fairly thick and dry, with good stick to a spoon, to prevent leakage.

For a video tutorial on how to peel a pineapple, head over to Sunset Magazine’s website. Pick up the knife skills, not the condescending attitude. Instead of tossing out the rind, try out a batch of tepache, a fermented pineapple drink.

Mermelada de Piña - Pineapple Marmalade

  • Difficulty: easy
  • Print

  • 1 ripe pineapple, approx. 2.5 pounds
  • 200 g (1 cup) granulated sugar
  • 1/2 cup water
  • Juice of 1 lime
  • Peel of 1/2 an orange
  • 1/2 teaspoon kosher salt

Peel and core the pineapple. Cut into approximately 1/2″ dice, yielding approximately 3 cups of diced pineapple.

Place all ingredients in a saucepan and bring to a boil. Reduce to a low simmer, and stir frequently. Continue to cook until the pineapple is transparent and the marmalade has thickened, approximately 45 minutes. Remove the orange peel and cool the preserves completely.

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