Strawberry Pineapple Freezer Jam Recipes

STRAWBERRY-PINEAPPLE FREEZER JAM

Steps:

• Drain crushed pineapple (1-2/3 cups)
• Wash six 1/2 pint containers and lids. (I wash the containers in the dishwasher and dip the lids in boiling water to sanitize.)
• Wash, hull, and crush strawberries with a potato masher OR pulse strawberries until very coarsely chopped to measure 3-1/3 cups strawberries.
• Zest 1 lime
• Stir sugar and pectin together in a large bowl until well incorporated.
• Add strawberries, crushed pineapple lime zest, and lime juice to sugar mixture and stir for 3 minutes.
• Ladle jam into containers (when filling jars, leave 1/2 inch headspace to allow for expansion during freezing) and finger tighten the lids to seal
• Let jam sit on counter for 30 minutes.
• Enjoy immediately, refrigerate up to 3 weeks, or freeze up to 1 year.

STRAWBERRY PINEAPPLE UNCOOKED FREEZER JAM

Steps:

• Use glass containers with tight fitting lids. Make sure they are clean.
• Wash, stem, and crush the strawberries and the pineapple and place in saucepan.
• Slowly sift in a package of pectin and stir vigorously.
• Then set aside for 30 minutes.
• After 30 minutes, add the corn syrup and mix well.
• Add sugar very slowly.
• Turn heat to low and cook just until sugar is dissolved.
• Once sugar is dissolved fill your jars up to 1/2 inch from the top.
• Wipe the edges clean and cover with lids and let rest overnight.
• Place your jars in the freezer for up to a year or store in the the fridge for up to a month.

SURE.JELL® STRAWBERRY-PINEAPPLE JAM RECIPE

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 3 cups prepared strawberries into 6- or 8-qt. saucepot. Stir in pineapple with juice.
• Stir pectin into fruit mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

STRAWBERRY PINEAPPLE FREEZER JAM

Steps:

• Thoroughly crush, one layer at a time, about 1-quart of berries. Measure 2 cups into a large bowl or pan. Add pineapple with syrup and lemon juice. Thoroughly mix sugar and fruit and set aside. Mix water and fruit pectin in a small saucepan. Bring to a boil and boil 1 minute, stirring constantly. Stir into fruit mixture. Continue stirring about 3 minutes. (A few sugar crystals will remain) Ladle quickly into jars. Cover at once with tight lids. Let stand at room temperature until set, may take up to 24 hours then store in freezer. If the jam will be used within 2 or 3 weeks it can be stored in refrigerator. Makes about 7 medium size jars or glasses.

30 MINUTES TO HOMEMADE SURE.JELL® STRAWBERRY-PINEAPPLE FREEZER JAM

Steps:

• 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 min., stirring occasionally.
• Add enough water to reserved juice to measure 3/4 cup. Pour into small saucepan. Stir in pectin. Bring to boil on high heat, stirring constantly. Boil and stir 1 min. Add to fruit mixture; stir 3 min. 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.