STRAWBERRY-PINEAPPLE FREEZER JAM
This no-cook freezer jam is a quick and delicious way to enjoy the fresh taste of strawberries. The mixture of strawberries and pineapple produces wonderful texture that maintains the strawberry jam taste.
Provided by Chef Lisa
Categories sauce
Time 1h
Number Of Ingredients 6
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.
Nutrition Facts : ServingSize 1 tablespoon, Calories 50 calories, Sugar 9.6 g, Sodium 6.6 mg, Fat 0.1 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 13 g, Fiber 0.7 g, Protein 0.2 g, Cholesterol 0 mg
STRAWBERRY PINEAPPLE UNCOOKED FREEZER JAM
This is one of the first jams I made in high school home economics. We got to pick out what kind of fruit, and I chose strawberry pineapple (still one of my favorite combinations today). I was so excited when I made this because it turned out so nicely even though it was my first time. Who needs store bought jam when you can whip up something tastier in no time. Preparation time excludes resting time.
Provided by AmyZoe
Categories Strawberry
Time 30m
Yield 15-20 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 336.1, Fat 0.2, Sodium 17.7, Carbohydrate 87.6, Fiber 1.2, Sugar 73.3, Protein 0.4
STRAWBERRY FREEZER JAM
When you luck into fresh strawberries, there's no better way to use them up than in jam, and this jam is as easy as can be. With just a few minutes of effort, you'll be reaping the rewards for months to come. Somehow freezing seems to capture that just-picked flavor better than almost any other form of preservation, so don't think for a minute that this easy recipe is too good to be true.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 20m
Yield 160
Number Of Ingredients 4
Steps:
- Mash strawberries with potato masher or in food processor until slightly chunky (not pureed) to make 2 cups crushed strawberries. Mix strawberries and sugar in large bowl. Let stand at room temperature 10 minutes, stirring occasionally.
- Mix water and pectin in 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour hot pectin mixture over strawberry mixture; stir constantly 3 minutes.
- Immediately spoon mixture into freezer containers, leaving 1/2-inch headspace. Wipe rims of containers; seal. Let stand at room temperature about 24 hours or until set.
- Store in freezer up to 12 months or in refrigerator for up to 3 weeks. Thaw frozen jam in the refrigerator and stir before serving.
Nutrition Facts : Calories 45, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 0 mg
STRAWBERRY FREEZER JAM
This strawberry freezer jelly is quick, easy and delicious on toast, ice cream or even in milkshakes! Keep jars of this in the freezer and take them out when you are ready to use them. Once thawed, they will last approximately 1 month in the refrigerator. If it lasts that long!
Provided by JORDAN76
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 25m
Yield 80
Number Of Ingredients 4
Steps:
- Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers.
- Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.
Nutrition Facts : Calories 40.6 calories, Carbohydrate 10.4 g, Fiber 0.1 g, Sodium 0.1 mg, Sugar 10.3 g
30 MINUTES TO HOMEMADE SURE.JELL® STRAWBERRY-PINEAPPLE FREEZER JAM
Forget needing bushels of fruit for our 30 Minutes to Homemade SURE.JELL® Strawberry-Pineapple Freezer Jam. This strawberry-pineapple freezer jam is simple.
Provided by My Food and Family
Categories Home
Time P1DT30m
Yield Makes about 6 (1-cup) containers or 96 servings, 1 Tbsp. each.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 35, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 9 g, Protein 0 g
CERTO STRAWBERRY-PINEAPPLE JAM
Crushed pineapple lends its sweet tropical deliciousness to this scrumptious strawberry jam. If you're thinking of homemade gifts, this one's a winner!
Provided by My Food and Family
Categories Home
Time 3h
Yield About 6 (1-cup) jars or 96 servings, 1 Tbsp. each
Number Of Ingredients 6
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 jars well before filling.
- Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 2 cups prepared fruit into 6- or 8-qt. saucepot. Add pineapple and lemon juice; mix well.
- Stir sugar 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 pectin. 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 a 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.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 11 g, Protein 0 g
STRAWBERRY FREEZER JAM
Freezer jam is the very best because the berries are not cooked. It tastes like fresh fruit. Strawberry jam in my husbands favorite.
Provided by Mimi in Maine
Categories Strawberry
Time 25m
Yield 4 cups
Number Of Ingredients 4
Steps:
- Wash and rinse containers (make sure they are sterile).
- Prepare the berries crushing one cup at a time using a potato masher.
- Measure exact amount of berries and juice and place in a large bowl.
- Measure the exact amount of sugar (no sugar substitutes) and stir into the prepared fruit; mix well and let stand for 10 minutes stirring occasionally.
- While waiting, in a small bowl, stir the Certo fruit pectin into the lemon juice.
- After the 10 minutes has gone by with the berries, stir the pectin mixture into the prepared fruit.
- Stir constantly until sugar is completely dissolved and no longer grainy--about 4 minutes (a few sugar crystals may remain--it's O.K.).
- Pour into prepared containers, leaving a 1/2" space at the top for expansion during the freezing; cover.
- Let stand at room temperature for 24 hours till set.
- You may store in the refrigerator for about 3 weeks or store in the freezer for up to one year; thaw in the refrigerator.
Nutrition Facts : Calories 902.2, Fat 0.6, Sodium 44.7, Carbohydrate 233.5, Fiber 5.4, Sugar 208.3, Protein 1.3
SURE.JELL® STRAWBERRY-PINEAPPLE JAM RECIPE
Follow our favorite strawberry-pineapple jam recipe step by step. Our SURE.JELL® Strawberry-Pineapple Jam Recipe is super simple and totally tasty.
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes about 7 (1-cup) jars or 112 servings, 1 Tbsp. each.
Number Of Ingredients 5
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.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 10 g, Protein 0 g
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