An intense, lustrous jam is encased in an equally rich, crumbly dough.
Fresh pineapple: Remove the skin and eyes of the pineapple, and slice the pineapple flesh and core into medium-sized chunks. Canned pineapple: Strain the flesh and discard liquid. Pour the blended pineapple into a wide pan/pot, then add in the sugar and spices .
When the mixture thickens into a jammy consistency, remove the spices. Then taste and add more sugar if needed. Transfer the jam into a bowl/container and refrigerate when cool.
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