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30 Minute Strawberry-Pineapple Freezer Jam

Source of Recipe

internet


List of Ingredients

1-1/2 cups crushed strawberries (about 1 pt. fully ripe strawberries)
1 can (8 oz.) crushed pineapple in juice, undrained
4 cups sugar, measured into separate bowl
Water
1 box fruit Pectin



Recipe

RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
STEM and crush strawberries thoroughly, one layer at a time. Measure exactly 1-1/2 cups crushed strawberries into large bowl. Drain pineapple, reserving juice. Add pineapple to strawberries. Stir in sugar. Let stand 10 minutes, stirring occasionally.
ADD enough water to reserved juice to measure 3/4 cup. Place in small saucepan. Stir in pectin. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 minute. Add to fruit mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.