Ingredients
Scale
Instructions
- 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.
