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Pineapple Extract

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Pineapple extract is totally simple to make and doesn’t take much time at all. I adapted my recipe from A.J. Andrews’ of Leaf TV, using alcohol, since it is the easiest way to make an extract. 

According to Andrews, the bromelain contained in Pineapple acts a meat tenderizer and the bromelain survives the extraction process. The issue with that is that it would breakdown gluten baking. It even breaks down the congealing action of gelatin.

Now, a lot of low carb baking doesn’t contain gluten, but it still needs to adhere and keep its form, so I heed his advice when making this extract, and use canned pineapple, rather than fresh, as with the canned kind, the bromelain is destroyed.

A little sad reminder of why you shouldn’t have canned food and expect it to be nutrient filled for sure–which is also why I rarely have canned food, but there is an exception to every rule. The lack of nutrients in canned pineapple make it a perfect ingredient to extract from for future baking.

The process for making the extract is simple. Get a can of sliced pineapple, making sure there is no sugar added. You strain the liquid from the pineapple pieces by pouring the canned pineapple over a strainer. Let the pineapple drain for a few minutes. Then I actually place the pieces on paper towel for about 20 minutes so it is nice and dry.

Then a fill a medium sized mason jar with drained pineapple so it is loosely placed and not quite full. Then I pour in enough alcohol to cover it, seal it, and put in a dark cupboard. It’s hard to find over proof vodka in Canada, and Everclear isn’t legal to sell, so I used Wray and Nephew overproof white rum, which has a nice fruit undertone and works well with what you would use pineapple extract with, including Piña Colada’s, Christmas cake, and carrot cake.

You want to periodically check on the jar and give it a shake. Technically within two to three days you have a great extract. Lining a fine-mesh strainer with 4 layers of cheese cloth, place the strainer over a bowl. Then pour the pineapple and the extract into the strainer. Once filtered in the bowl, your extract awaits.

I like to run through the process again for optimal flavour intensity, so I repeat the process of drying the pineapple and adding it to the jar, but this time I add the made extract of the chunks of pineapple.

Then, with the space left in the jar, I add more rum until the jar is full. Again, I seal the jar and put it in a dark cupboard for at least three days, shaking it periodically.

When it’s done, I line a fine-mesh sieve with 4 layers of cheesecloth, place the strainer over a bowl, and strain the pineapple extract into a bowl. Then, I pour the extract into glass bottle and get ready to make Piña Colada’s!

Let me know how yours turns out.

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Pineapple extract is simple to make and doesn't take much time at all. I adapted my recipe from adapted from A.J. Andrews’, using alcohol, since it is the easiest way to make an extract.

Prep Time: 5 minutes
Dry time: 20 minutes
Total Time: 25 minutes
Course: Dessert, DIY
Cuisine: bar, desserts
Servings: 48
Calories: 11.4kcal


  • 2 cans Pineapple Chunks
  • 1 cup + Overproof Vodka / White Rum or Luxardo Everclear [not available in Canada]


  • Drain 1 can of sliced pineapple with a mesh strainer, let sit for 5 minutes.
  • Place pineapple pieces on a paper towel, and let stand to dry for 20 minutes.
  • Place pineapple pieces loosely in a medium sized mason jar, until it is almost full (you want to have room for ½ its total volume to be filled with alcohol, so don’t stuff pineapple in the jar).
  • Pour the alcohol of choice (Overproof Rum, Vodka, or Luxardo Everclear) into mason jar until pineapple is completely submerged. Close lid to jar and place in a dark location such as a cupboard for a minimum of 24-48 hours, shaking the jar periodically.
  • After storage time has lapsed, remove from dark location. Using the fine mesh strainer, lined with 4 layers of cheesecloth, strain mixture into a bowl – then discard the pineapple.
  • *** STEP TWO ***
  • REPEAT this procedure using the second can of pineapple.
  • This time, fill the jar with the strained extract from the first batch.
  • Top the mason jar with more overproof rum (or other alcohol) until the mason jar is full and pineapple is totally submerged.
  • Store once again for 24-48 hours shaking occasionally.
  • Using the fine mesh strainer lined with 4 layers of cheesecloth, strain mixture into a bowl – then discard the pineapple.
  • Pour into a glass bottle and store in fridge (for longer shelf life) or dark cupboard enjoy in my sugar free "Keto" Piña Colada recipe.


Calories: 11.4kcal | Sodium: 0.1mg | Net Carbs: 0g


Nutritional Information and portions are estimated from the USDA Food Database. Net carbs exclude fiber, sugar alcohols, and products like allulose, because they do not generally affect blood sugar. I try to be accurate, but feel free to make your own calculations.

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Welcome! I'm Nikkey Elizabeth.

Hi! My name is Nikkey Elizabeth and this me, after cutting down raspberry canes in my snow shoes. La Femme Nikketo is a combination of two dreams, making delicious sugar-free products that you’d never guess where sugar-free and transforming the farm my husband and I have, The Farm in Glenville, into a working farm where we grow what we make. Together these sugar-free dreams offer boutique farm-to-table preserves and confections, all made here on our farm in Cape Breton, Nova Scotia.

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Our farm is located in Glenville, Nova Scotia. It’s a little hamlet between Mabou and Inverness on the island of Cape Breton.


My Jam looks separated, what do I do?

Our sugar-free jams are natural products. Because we are sugar-free and use all-natural products, from time to time ‘fruit float’ can happen to fruit like strawberry or rhubarb during the canning process leaving pulp at the top and jelly on the bottom. If this occurred with your jam, don’t worry, it’s just as delicious as all our other jams. When this happens, we encourage our customers to dig in and mix it up!!!


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I just bought from you at a market, will those items be on your website?

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Why don’t you use the same sweetener in all your products?

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Are there sweeteners you don’t use in your products?

Yes, there are a few. I don’t use artificial sweeteners at all. Next, I’m not a fan of stevia because of the after taste so I don’t use that either. Also, I don’t use xylitol as it’s toxic to dogs. I love dogs and have an adorable retired racing greyhound myself who is an expert at catching what falls on the floor before anyone can get to it first — he’s that fast. As such, if I wouldn’t have any food with xylitol in my house, just in case it could fall on the floor and could be consumed by my super-fast houndie, I won’t put in my products just in case for your puppies too. Finally, I don’t use products like maltitol or mannitol, as they are notorious for upsetting the stomach.

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