My boys LOVE strawberry jam, and I had some frozen from when they were on sale recently, and I was hoping to make them stretch a little farther so I was looking for fruits to blend with strawberries. I could have made strictly strawberry jam, but nothing I have canned is plain…. I just have to make it special somehow. Last year it was strawberry rhubarb jam, so this year I went with Strawberry Pineapple. I’m glad I did. It has a GREAT flavor! And once again, the color is BEAUTIFUL!
Strawberry Pineapple Jam
3 cups hulled and crushed strawberries
1 cup pineapple
1/2 tsp. unsalted butter
6 cups sugar (yes, I know…)
3 tbsp. pectin or 1 box
Mix strawberries, pineapple, butter, and sugar in a LARGE pot! The butter helps it from foaming too much, and it is REQUIRED! I didn’t use it at first, and it foamed almost over the pot! I dropped in the butter and POOF no more foam. It was amazing. Anyway, bring your fruit and sugar to a boil. Once it’s at an active boil (doesn’t stop when you stir), add pectin and bring back to a boil, stirring constantly. Hard boil while stirring for 1 minute. Put in hot jars and process in a water bath canner for 10 minutes.
I doubled it and it made 8 pints. YAY! This should keep my boys rolling in PB&J for the whole school year.
