Strawberry Pineapple Jam

Are you a fan of fruity spreads that burst with flavor and bring a touch of sunshine to your breakfast table? If so, you’re in for a treat with this delectable Strawberry Pineapple Jam recipe. The combination of sweet strawberries and tangy pineapple creates a harmonious blend that’s perfect for slathering on toast, stirring into yogurt, or even using it as a unique topping for desserts. Making your own jam might sound intimidating, but with this simple recipe, you’ll be a homemade jam aficionado in no time.

Strawberry Pineapple Jam on Toast

Strawberry Pineapple Jam Recipe Ingredients:

• 3 1/2 cups Mashed Strawberries

• 1 – 20 oz Can Crushed Pineapple

• 8 1/2 cups Sugar

• 1/4 cup Lemon Juice

• 6 Tbsp Pectin

• 1/2 Tsp butter (optional)

Directions:

This recipe makes approximately 11 half pints of Strawberry Pineapple Jam.

• If using fresh strawberries, wash them and remove the stems with a strawberry huller or a paring knife.

• Place all the ingredients, except the sugar, in a large pot.

• Bring the mixture to a boil.

• Add the sugar and return to a hard rolling boil. Boil for 1 minute

  
  

  

  
  

• Using a jar funnel, fill the jars with your Jam leaving 1/4-inch headspace.

  
  

  

  
  

• Remove any air bubbles.

• Use a clean damp cloth to wipe the rim of the jar.

• Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight.

• Process in a boiling water bath canner for 10 minutes if at sea level. Remember to adjust your processing time if you are above 1000 feet in elevation. (Start the timer once you are at a rolling boil.)

• After the 10 minutes has elapsed, turn off the heat, remove the lid, and allow the jars to cool for 5 minutes.

• After cooling, use the jar lifter to remove the jars from the boiling water bath canner. Space the jars about an inch apart on a heat-safe surface for 24 hours to cool and completely seal.

• Remove the rings, wash, and label your jars of jam before storing them.

• If a jar did not seal, then place it in the refrigerator and use it within the next 3 weeks.

• Store the sealed jars in your cool, dark pantry to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes. The quality is best during the first year.

Strawberry Pineapple Jam on Toast

Homemade jams not only fill your kitchen with delightful aromas but also offer the joy of creating something special from scratch. This Strawberry Pineapple Jam will undoubtedly become a staple in your pantry, adding a burst of tropical goodness to your everyday meals.

Helpful Videos:

How to Adjust Your Canning Processing Time for Altitude

How to use a Boiling Water Bath Canner