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Diane's Strawberry Pineapple Jam

2/18/2020

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Strawberry Pineapple Jam
   Small batch jams yield greater results - try my Strawberry Pineapple Jam. This jam is lower in sugar then most traditional Jams.  It's such a great treat.  We love this not only as a topping on toast but, I use as an addition to buttercream frostings, a filling to layer cakes, thumbprint cookie filling, swirled into your morning smoothie,  homemade ice-cream or oatmeal... even to top off cottage cheese.
Enjoy! Diane 

Diane's Strawberry Pineapple Jam 


Ingredients:
Jam:

2 pounds fresh strawberries; cleaned & sliced

1 can (20 ounce can) pineapple chunks
3 1/2 cups *sugar (you can replace up to half of this sugar with honey)

Pectin Mix In: 
2 Tbs lower sugar pectin - pink box
2 Tbs sugar *gets mixed with pectin


Directions:
  • Combine cleaned, cored & sliced strawberries and 1/2 cup of the sugar in non-reactive container and let sit covered & refrigerated overnight.
  • The next day, place strawberries with juices & sugar that are in bowl into deep stockpot or jam pan and add the pineapple with its juice.
  • Cook over medium to low heat so berries and pineapple have time to soften and cook down, about 45 minutes, stirring often, so the mixture does not scorch. 
  • Once softened; mash strawberries and pineapple, I use an immersion blender. Stir in remaining 3 cups of *sugar (or 1 1/2 cups sugar & 1 1/2 cups honey) into the fruit mixture. Let cook, stirring often until well combined. 
  • In a separate bowl, mix together 2 Tablespoons of Sure Jell Low Sugar Pectin (in the pink box) and 2 Tablespoons of sugar.  This gets mixed together and stirred into the fruit mixture. 
  • Bring your pot up to a high (full rolling) boil once the pectin mixture is stirred into fruit. I shoot for a temperature of 217-222 on my jams for the pectin to release. (photo below of this 'final jam stage' being reached.) 
  • When ready, jam will feel thicker when stirred. Ladle into hot, sterile half-pint jars, leaving 1/4 inch of head space. 
  • Process in a hot water bath for 10 minutes or according to your altitude and local regulations. 

Yield: on average 46 ounces
(5-6 half pints) 
​Recipe & Photos by: Diane Baker for Canning and Cooking at Home 
FINAL JAM STAGE
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  • Home
  • Diane's Blog
  • Canning 101
  • Pickling
    • My Pickle Creations
    • Pickle Recipes
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • The Apple Cart
      • Asian Inspired Recipes
      • Bundts to Bake
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • Freezer to SlowCooker
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Soups
      • Summer Grillin' Guide
  • Work with Me
    • Privacy Policy
    • Give Aways
  • Recipes Via Email