This is a very good jam and not overly sweet despite the amount of sugar. It will have a soft set. My family prefers this jam over plain strawberry jam. Try to use canned pineapple from Hawaii or the Philippines if you can, the flavor is much better than that from Indonesia, IMHO.
Sorry, but I don’t remember which book this came from.
Servings: 8 half pint jars
3 cups hulled, crushed ripe strawberries (about 1 1/2 quarts whole berries)
1 cup drained canned crushed pineapple
6 1/2 cups sugar
1/2 tsp unsalted butter
1 3-oz pouch of liquid pectin.
Combine the berries, pineapple, sugar and butter in a pot. Heat over medium-low heat until sugar is completely dissolved, stirring constantly. Increase heat to medium-high and bring mix to a full rolling boil, still stirring constantly. Stir in liquid pectin. Return the mix to a full rolling boil, still stirring constantly. Boil, still stirring, for 1 full minute. Then remove pot from heat and skim off foam.
Cool the jam for 5 minutes, stir gently every minute or so to distribute the fruit. Then ladle into hot jars, leaving 1/4 inch headspace.
Process half pints in a 200 degree F boiling waterbath for 10 minutes and pint jars for 15 minutes.
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