Best Strawberry Pineapple Freezer Jam Recipes
STRAWBERRY PINEAPPLE UNCOOKED FREEZER JAM
This is one of the first jams I made in high school home economics. We got to pick out what kind of fruit, and I chose strawberry pineapple (still one of my favorite combinations today). I was so excited when I made this because it turned out so nicely even though it was my first time. Who needs store bought jam when you can whip up something tastier in no time. Preparation time excludes resting time.
Provided by AmyZoe
Categories Strawberry
Time 30m
Yield 15-20 serving(s)
Number Of Ingredients 5
Steps:
- Use glass containers with tight fitting lids. Make sure they are clean.
- Wash, stem, and crush the strawberries and the pineapple and place in saucepan.
- Slowly sift in a package of pectin and stir vigorously.
- Then set aside for 30 minutes.
- After 30 minutes, add the corn syrup and mix well.
- Add sugar very slowly.
- Turn heat to low and cook just until sugar is dissolved.
- Once sugar is dissolved fill your jars up to 1/2 inch from the top.
- Wipe the edges clean and cover with lids and let rest overnight.
- Place your jars in the freezer for up to a year or store in the the fridge for up to a month.
Nutrition Facts : Calories 336.1, Fat 0.2, Sodium 17.7, Carbohydrate 87.6, Fiber 1.2, Sugar 73.3, Protein 0.4
MCP® STRAWBERRY-PINEAPPLE FREEZER JAM
A can of crushed pineapple in juice adds another layer of flavor in this quick-prep strawberry freezer jam.
Provided by My Food and Family
Categories Home
Time P1DT30m
Yield About 7 (1-cup) containers or 112 servings, 1 Tbsp. each
Number Of Ingredients 6
Steps:
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 2-1/4 cups prepared strawberries into large bowl. Measure exactly 1 cup crushed pineapple with juice into bowl with strawberries. Stir in lemon juice.
- Stir pectin into prepared fruit in bowl. Let stand 30 min., stirring every 5 min. Stir in corn syrup. Gradually add sugar, stirring until well blended after each addition. Stir an additional 3 min. or until sugar is completely dissolved and no longer grainy. (A few sugar crystals may remain.)
- Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 10 g, Protein 0 g
30 MINUTES TO HOMEMADE SURE.JELL® STRAWBERRY-PINEAPPLE FREEZER JAM
Forget needing bushels of fruit for our 30 Minutes to Homemade SURE.JELL® Strawberry-Pineapple Freezer Jam. This strawberry-pineapple freezer jam is simple.
Provided by My Food and Family
Categories Home
Time P1DT30m
Yield Makes about 6 (1-cup) containers or 96 servings, 1 Tbsp. each.
Number Of Ingredients 5
Steps:
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 1-1/2 cups crushed strawberries into large bowl. Drain pineapple, reserving juice. Add pineapple to strawberries. Stir in sugar. Let stand 10 min., stirring occasionally.
- Add enough water to reserved juice to measure 3/4 cup. Pour into small saucepan. Stir in pectin. Bring to boil on high heat, stirring constantly. Boil and stir 1 min. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
- Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Nutrition Facts : Calories 35, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 9 g, Protein 0 g
STRAWBERRY PINEAPPLE FREEZER JAM
This is really pretty simple to make and an Amish friend of my mothers gave me this recipe.
Provided by Dwight Stewart @countrybaker
Categories Fruit Sauces
Number Of Ingredients 1
Steps:
- Thoroughly crush, one layer at a time, about 1-quart of berries. Measure 2 cups into a large bowl or pan. Add pineapple with syrup and lemon juice. Thoroughly mix sugar and fruit and set aside. Mix water and fruit pectin in a small saucepan. Bring to a boil and boil 1 minute, stirring constantly. Stir into fruit mixture. Continue stirring about 3 minutes. (A few sugar crystals will remain) Ladle quickly into jars. Cover at once with tight lids. Let stand at room temperature until set, may take up to 24 hours then store in freezer. If the jam will be used within 2 or 3 weeks it can be stored in refrigerator. Makes about 7 medium size jars or glasses.
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