This strawberry freezer jam is super easy to make and the addition of the pineapple gives it a unique, unexpected taste.
Making it while strawberries are in season makes good sense but if you froze strawberries or even canned them you could use those in place of the fresh strawberries.
Another option is to buy some fresh strawberries to make this with.
I have grown my own pineapple and it much sweeter than store bought.
An alternative to the fresh pineapple suggested would be to use crushed pineapple – but be sure you give it plenty of time to drain.
The addition of extra liquid could be a problem and cause your jam to not set correctly and while it would still taste good, nobody really wants runny jam.
Below is my recipe.
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- 1 pt boxes of fresh strawberries, washed, drained and hulls removed
- 2 1/2 C of fresh pineapple, peeled and finely chopped
- 7 C sugar
- 2 pkgs (1 3/4 oz) powdered pectin
- 1 C cold water
- 4 pt freezer containers with lids
- Wash strawberries, allow them to dry and then place them in a large mixing bowl.
- Crush the strawberries using a potato masher.
- Measure out 2 1/2 C of the crushed strawberries and place them in a separate bowl.
- Add the chopped pineapple to the strawberries.
- Slowly add the sugar and stir until the strawberries, pineapple and sugar are well combined.
- Place cold water in a saucepan and place it on the stovetop over medium heat.
- Add the pectin and stir continuously until water begins to boil.
- Allow the water and pectin mixture to boil for 1 minute, then remove it from the heat.
- Pour the water mixture into with the fruit and stir well to combine.
- Continue stirring for 4 minutes.
- Pour the fruit mixture into pint freezer containers leaving an inch of space at the top, then cover the container.
- Let the fruit filled containers stand at room temperature for 24 hours, then place them into the freezer.
- The jam will stay good in the freezer for up to 6 months.
- To use the strawberry jam, remove it from the freezer and allow it to come to room temperature. This should take about 1 hour.
- When you have used the amount of jam you want for that meal, cover the container and refrigerate it. It will keep for up to 3 weeks in the refrigerator.
Be sure to download your free printable mason jar labels. I suggest using adhesive paper in your printer to make the labels sticky.
I highly recommend the following articles:
- How To Can Blueberries
- How To Can Broccoli
- How To Make Homemade Maraschino Cherries
- Strawberry Shortcake Recipe
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