Strawberry Pineapple Uncooked Freezer Jam Food

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SURE.JELL® STRAWBERRY-PINEAPPLE JAM RECIPE



SURE.JELL® Strawberry-Pineapple Jam Recipe image

Follow our favorite strawberry-pineapple jam recipe step by step. Our SURE.JELL® Strawberry-Pineapple Jam Recipe is super simple and totally tasty.

Provided by My Food and Family

Categories     Home

Time 45m

Yield Makes about 7 (1-cup) jars or 112 servings, 1 Tbsp. each.

Number Of Ingredients 5

3 cups prepared fruit (buy about 1 qt. fully ripe strawberries)
1 can (8 oz.) crushed pineapple in juice, undrained
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
5-1/2 cups sugar, measured into separate bowl

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 3 cups prepared strawberries into 6- or 8-qt. saucepot. Stir in pineapple with juice.
  • Stir pectin into fruit mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 40, 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

STRAWBERRY-VANILLA FREEZER JAM



Strawberry-Vanilla Freezer Jam image

Serve this summery spread over ice cream, toast, and muffins.

Provided by foodinjars (Marisa McClellan)

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time P2DT2h

Yield 36

Number Of Ingredients 5

1 ½ pounds fresh strawberries
1 cup white sugar
1 ½ teaspoons fresh lemon juice
1 teaspoon vanilla bean paste
3 tablespoons instant pectin

Steps:

  • Wash, hull, and coarsely chop strawberries in a large glass, ceramic, or stainless steel bowl. Mash with a potato masher to a fine texture, 1 or 2 minutes. Add sugar, lemon juice, and vanilla bean paste. Stir well and let stand until berries have released some of their juice, about 30 minutes. Add pectin, 1 tablespoon at a time, stirring until well combined after each addition. Let stand 5 minutes to activate pectin.
  • Spoon jam into clean, wide-mouth, half-pint jars, leaving 1/2-inch headspace. Wipe rims clean with a damp paper towel. Loosely apply clean lids and set jars in freezer. Freeze completely, about 5 hours.
  • Tighten lids. Store in freezer up to 1 year or in fridge up to 1 month.

Nutrition Facts : Calories 28.2 calories, Carbohydrate 7.1 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.2 mg, Sugar 6.5 g

CERTO STRAWBERRY-PINEAPPLE JAM



CERTO Strawberry-Pineapple Jam image

Crushed pineapple lends its sweet tropical deliciousness to this scrumptious strawberry jam. If you're thinking of homemade gifts, this one's a winner!

Provided by My Food and Family

Categories     Home

Time 3h

Yield About 6 (1-cup) jars or 96 servings, 1 Tbsp. each

Number Of Ingredients 6

2 cups prepared fruit (buy about 1 qt. fully ripe strawberries)
1 can (8 oz.) crushed pineapple in syrup, drained
2 Tbsp. fresh lemon juice
5 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
1 pouch CERTO Fruit Pectin

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 2 cups prepared fruit into 6- or 8-qt. saucepot. Add pineapple and lemon juice; mix well.
  • Stir sugar into fruit mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

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 11 g, Protein 0 g

STRAWBERRY PINEAPPLE UNCOOKED FREEZER JAM



Strawberry Pineapple Uncooked Freezer Jam image

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

4 cups strawberries
20 ounces crushed pineapple
3/4 ounce pectin (1 package)
1 cup light corn syrup
4 1/2 cups sugar

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

30 MINUTES TO HOMEMADE SURE.JELL® STRAWBERRY-PINEAPPLE FREEZER JAM



30 Minutes to Homemade SURE.JELL® Strawberry-Pineapple Freezer Jam image

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

1-1/2 cups crushed strawberries (buy about 1 pt. fully ripe strawberries)
1 can (8 oz.) crushed pineapple in juice, undrained
4 cups sugar, measured into separate bowl
water
1 box SURE-JELL Fruit Pectin

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



Strawberry Pineapple Freezer Jam image

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

- 2 c. prepared strawberries (about 1 qt. fully ripe strawberries) 1/2 c. canned crushed pineapple with syrup 2 tbsp. lemon juice 5 c. (2 1/4 lb.) sugar 3/4 c. water 1 box (1 3/4 oz.) powdered sugar

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.

MCP® STRAWBERRY-PINEAPPLE FREEZER JAM



MCP® Strawberry-Pineapple Freezer Jam image

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

2-1/4 cups prepared fruit (buy about 3 pt. fully ripe strawberries)
1 can (8 oz.) crushed pineapple in juice, undrained
1/4 cup fresh lemon juice
1 box MCP Pectin
1 cup light corn syrup
4-1/2 cups sugar, measured into separate bowl

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

GLUTEN-FREE TEFF BISCUITS WITH STRAWBERRY-PINEAPPLE JAM



Gluten-Free Teff Biscuits With Strawberry-Pineapple Jam image

a vegan treat with using homemade jam instead of any other fillings or sweeteners. this is my homemade jam and does contain honey, but to keep these vegan, simply use fresh fruit, or the vegan jam or choice.

Provided by Laurie150

Categories     Scones

Time 40m

Yield 15 serving(s)

Number Of Ingredients 11

1/2 cup teff flour
1/2 cup amaranth flour
1/2 cup tapioca starch
1/2 cup cornstarch
1 1/2 tablespoons baking powder
2 teaspoons xanthan gum
3/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup jam
1/2 cup unsweetened soymilk
3 tablespoons sunflower oil

Steps:

  • preheat oven to 450°F
  • mix together dry ingredients.
  • in a seperate bowl, mix wet.
  • slowly add the wet to the dry, and combine until just mixed.
  • roll out on a lightly floured surface, and use a cutter of choice to create shapes (i used the top of a drinking glass).
  • bake for about 15 minutes.

Nutrition Facts : Calories 88.2, Fat 3.1, SaturatedFat 0.4, Sodium 234.2, Carbohydrate 14.2, Fiber 0.6, Sugar 5.2, Protein 0.9

STRAWBERRY FREEZER JAM



Strawberry Freezer Jam image

Freezer jam is the very best because the berries are not cooked. It tastes like fresh fruit. Strawberry jam in my husbands favorite.

Provided by Mimi in Maine

Categories     Strawberry

Time 25m

Yield 4 cups

Number Of Ingredients 4

2 pints strawberries, to make 2 cups crushed strawberries
1 1/2 tablespoons lemon juice
4 cups sugar
1 (3 ounce) envelope Certo

Steps:

  • Wash and rinse containers (make sure they are sterile).
  • Prepare the berries crushing one cup at a time using a potato masher.
  • Measure exact amount of berries and juice and place in a large bowl.
  • Measure the exact amount of sugar (no sugar substitutes) and stir into the prepared fruit; mix well and let stand for 10 minutes stirring occasionally.
  • While waiting, in a small bowl, stir the Certo fruit pectin into the lemon juice.
  • After the 10 minutes has gone by with the berries, stir the pectin mixture into the prepared fruit.
  • Stir constantly until sugar is completely dissolved and no longer grainy--about 4 minutes (a few sugar crystals may remain--it's O.K.).
  • Pour into prepared containers, leaving a 1/2" space at the top for expansion during the freezing; cover.
  • Let stand at room temperature for 24 hours till set.
  • You may store in the refrigerator for about 3 weeks or store in the freezer for up to one year; thaw in the refrigerator.

Nutrition Facts : Calories 902.2, Fat 0.6, Sodium 44.7, Carbohydrate 233.5, Fiber 5.4, Sugar 208.3, Protein 1.3

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