By Chef Ana Ortiz 


This simple recipe makes the most delicious pineapple jam. I love it on toast with ricotta or swirled in a little plain yogurt. 



1 organic pineapple

1/3 cup sugar 

1/2 vanilla bean, optional

1 bay leaf



  1. With a sharp chef’s knife cut the peel off the pineapple. Make sure you cut off all the scraggly dots.
  2. Cut the pineapple around the core into slabs. Cut the slabs into chunks, then pulse them in the food processor to a small chunky consistency, or mince by hand.
  3. Place the pineapple sugar, bay leaf, and vanilla bean in a medium pot and add 4 cups of water. Heat on medium high heat and cook, stirring occasionally until the water is absorbed— about 1 hour. 
  4. If you're using vanilla bean— toss the 1/2 vanilla in whole but once the jam has cooked and cooled remove the bean, slice it in half, scrape the insides, add them to the jam, and stir.



Save the pineapple peels and core to make a super refreshing pineapple iced tea.  Place the peels and core in a pot big enough to fit them all. Cover them with water and bring to a boil. Let everything boil for 5 minutes. Turn off the heat. Allow the liquid to cool and then place in the refrigerator to chill