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No-Sugar Strawberry Pineapple Jam

Source of Recipe


From "Artisanal Preserves" by Madelaine Bullwinkel



List of Ingredients



• 1 (1-pound) can crushed pineapple in unsweetened juice
  
• ½ inch vanilla bean
  
• 1 pound fresh strawberries (3 â…“ cups)
  






Instructions



1. Pour the pineapple pieces and their juice into a heavy, nonreactive 4-quart saucepan. Score the vanilla bean and scrape out the seeds. Add seeds and bean to the pan. Cover and bring the mixture to a boil. Uncover and simmer for 5 minutes or until most of the juices have evaporated.
   
   
2. Rinse, stem, and quarter the strawberries. Add the berries to the pan, cover, and return the mixture to a boil. Simmer for 5 to 10 minutes to reduce juices, stirring more near the end of the reduction process to prevent sticking.
   
   
3. Off heat, remove the vanilla bean. Fill hot, sterilized jars to within ¼ inch of the lips. Wipe the rims clean, attach new lids, and screw caps on tightly. Process jars in a boiling water bath, submerged by 1 inch, for 10 minutes.
   
   Makes 3 cups