Diane's 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