pineapple and strawberries topping a plate of buckwheat pancakes

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.


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


  • 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


  • 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.
  • Wash your jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small saucepan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
  • 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.
  • Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

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