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.
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.
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.
Where are you located?
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!!!
What does it mean you’re sold out for the season?
We are a farm-to-table business, where we believe strongly in growing a large proportion of what we make. Sometimes, if there are other local growers that have supplies beyond our own, we may top-up our fruit or berry inventory (this is especially true with Blueberries as our bushes are young and our neighbour has acres of stunning wild blueberries!). However, for the most part, we grow what we make and when we run out, that’s it until next year. Every year our capacity grows so we hope to run out a little later each year.
I just bought from you at a market, will those items be on your website?
For the most part, yes, but not yet, or soon. If you are reading this and we are still in a growing season, I usually am so busy farming, making, and selling at my local farmer’s markets that I don’t have a chance to update my website. However, once the farmers markets at the end of Thanksgiving Weekend (That’s the second weekend of October here in Canada), I usually put aside time to update the website with all the current products. If you follow me on Instagram or Facebook, I post when that happens.
Why don’t you use the same sweetener in all your products?
Sometimes I feel that by producing sugar-free goods, you have to be part magician, chemist, and explorer. There are so many sugar-free sweeteners out there and not one of them behaves exactly like sugar. Each of them has its positive and negative qualities depending on the application. For instance, I use a lot of allulose, not never in meringue, because it loves water too much, so you could back that meringue for hours and it would still be sticky.
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.
Shipping & Pickup
Deliciousness takes time. Many of our products are made to order in a small facility. Orders typically take 2-3 business days to produce and process before they ship – excluding weekends and holidays. At times, we reserve 5-7 business days to ship your order in case any ingredients are delayed in shipment from our suppliers. You would be notified by email if this occurs. You will receive an email confirmation with your order tracking number when your order ships. Please read the shipping notification email carefully.
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Below is your return policy. However, more than anything, La Femme Nikketo wants to ensure their customers are happy and love their purchases. If you have any concerns with your purchases, please contact us right away so we can assist you.
We accept returns within 15 days from shipping date under certain circumstances. La Femme Nikketo will ONLY pay for a return label if a product arrived damaged or was shipped in error. In all other cases, the customer is responsible for the shipping costs. Please contact us if you need to return your purchase. Please note that a product is required to be returned in order for a refund to be issued. Sometimes we might be able to issue a refund based on a photo confirmation of a product damage. We do not accept returns on any opened/used items.