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Diane's Strawberry Pineapple Jam

2/18/2020

2 Comments

 
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
2 Comments
Linda link
3/3/2020 11:46:56 am

Can you use fresh pineapple?
Can you use other kinds of fruits? Like what?

Reply
Diane
3/29/2020 08:44:54 am

You can use fresh or frozen fruits in any jam. Since fruits and berries vary in pectin amounts - to try and use my specific recipe for other fruits and berries may not work because you need the proper pectin level for the jam to set. Since I make and test all my recipes - I share with my readers - the exact recipe that achieved jam stage and great results in flavor (and consistency) Pineapple can be tricky to get a good "Set" ...be careful thinking you can jam ANY combination of fruits with great results...low pectin fruits will need more sugar, more pectin. Hope this helps

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© Copyright 2021, Canning and Cooking at Home.
All images & content are copyright protected. While I love it when you share, please do not use my images on your own site/page without prior permission.  If you want to publish any of my images, please email me and ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words and link back to this website and the recipe.

  • Home
  • Diane's Blog
  • Canning 101
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pickling
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • Asian Inspired Recipes
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • The Apple Cart
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Freezer to SlowCooker
      • Soups
      • Summer Grillin' Guide
  • Work with Me
  • Recipes Via Email
  • Give Aways
  • Privacy Policy