Pineapple-Strawberry Jam
Pineapple-Strawberry Jam is a low-sugar or honey cooked recipe made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
Notes
This jam can be made with either canned, crushed pineapple or fresh, crushed pineapple. Fresh pineapple, however, must be boiled for several minutes before you start the jam-making process. This extra cooking is necessary to deactivate the enzymes in fresh pineapple that can negatively affect the jell. After boiling, measure out the correct amount of fresh, crushed pineapple called for in the recipe.
Servings 5 cups
Ingredients
- 2 cups crushed pineapple canned or fresh *see note
- 2 cups mashed strawberries about 4 cups whole strawberries
- 2 teaspoons calcium water see step #1
- ½ cup up to 1 cup honey or ¾ cup up to 2 cups sugar
- 2 teaspoons Pomona’s pectin powder mixed with sweetener
Instructions
- Before You Begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids and bands and set aside.
- Prepare canned or fresh pineapple (see Note above) and measure 2 cups into saucepan.
- Wash, remove hulls, and mash strawberries; measure 2 cups into saucepan.
- Add calcium water to fruit in pan and stir well.
- Measure sugar or honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
- Bring ingredients in saucepan to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil.
- When jam returns to a full boil, remove it from the heat.
- Remove hot jars from canner and fill jars with (marmalade/jam/jelly), leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more). Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, bring the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
- Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner. Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed, then store properly. Eat within 1 year. Lasts 3 weeks once opened.
If using canned pineapple, does the juice need to be squeezed out before measuring?
You want it to represent fresh pineapple as much as possible, and canned pineapple typically has more juice than you will need. I used a slotted spoon to scoop out of the can which still included plenty of juice, but not an excessive amount. Also be sure to use canned pineapple with no added sugars/syrups.