Strawberry pineapple freezer jam
Traditional preserves do not taste at all like fresh fruit. Freezer jams, on the other hand, preserve the flavor of the fresh fruit.
Ingredients
2 1⁄2 cups strawberries (crushed)
2 1⁄2 cups pineapple (fresh pineapple, very finely choped)
5 cups sugar
2 packages pectin (powdered pectin, about 1 3/4 oz each one)
1 cup water (cold)
Instructions
- Add the pineapple to the strawberries. Slowly add the sugar and stir until well combined.
- Place the cold water in a saucepan over medium heat. Add the pectin. Stir continuously until water begins to boil. Simmer for 1 minute and remove from heat.
- Pour the water mixture into with the fruit. Stir well to combine. Continue stirring 4 minutes.
- Pour into individual freezer containers and cover. Let stand at room temperature for 24 hours. Freeze after 24 hours.
Yield
4 pint
Preparation time
10 minutes
Cooking time
10 minutes
Total time
20 minutes
Notes
You will need 2-3 1 pint boxes of fresh strawberries, washed, drained and hulls removed. use the blender, a food processor or place strawberries in a large mixing bowl and crush them with a potato masher. Measure out 2½ cups crushed strawberries and place in a separate bowl.
You can either cover and refrigerate the jam for up to 3 weeks or freeze it. The jam will keep in the freezer for up to 6 months.
To use, remove from freezer and allow to come to room temperature, about 1 hour.
If using freezer pectin, there is no need to boil it.
Source
You will need 4 freezer containers with lids, about 1 pint in volume.
easy, mix, freeze
jams, preserves, breakfast, snack
American food recipes
Food in U.S.A.
Food in U.S.A.