My mom always made her own jam while we were growing up- blackberry, red raspberry, pepper jelly, strawberry. You name it. She is quite an ambitious woman. I took for granted the luxury of having stores of delicious jam at my fingertips, and especially realized this when I left for college and was stuck with cafeteria stuff.
Because I apparently wasn’t a very good helper to my mom, I always assumed making jam was a seriously complicated and time-consuming task; and while it does take a little planning, I was pretty pleased with the fact that it isn’t as arduous an undertaking as I had previously thought.
You need very few ingredients- fruit, Sure-Jell pectin, and sugar. And it turns out that the Sure-Jell box has several ratios for different fruit jams on a sheet inside the package. Each fruit has different pectin levels that help the jam mixture set and, as I am in no way an expert in this arena, it was nice that all of that work was done for me.
Another perk, is that this jam didn’t need to be placed in a canner to achieve the seal on the jars. My mom told me about an easy trick in which you screw the lid and seal on, flip the jar over, and allow it to set for several hours. I let my jam set overnight and every single jar sealed perfectly. Excellent.
With strawberry season almost into full swing, this jam would be a delicious and great way to use up some of spring and summer’s bounty. And it makes a great shower favor as well! 🙂
Strawberry Pineapple Jam
- 3 cups clean and hulled strawberries, crushed
- 2 cups pineapple, finely chopped
- 1 box Sure-Jell Pectin
- 7 cups granulated sugar
1. 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.
2. Measureexactly 3 cups crushed strawberries and 2 cups chopped pineapple into a large 6-8 quart pot.
3. Stir pectin into prepared fruit in pot. Add butter to reduce foaming. Bring mixture to full rolling boil on high heat (it shouldn’t stop bubbling when boiled), stirring constantly with a wooden spoon. Carefully stir in sugar. Return to full rolling boil and boil approximately 1-2 minutes, stirring constantly until the mixture begins to thicken on the spoon or when it thickens when placed in a small bowl over ice water. Remove from heat. Skim off any foam with metal spoon.
4. Ladle the jam immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims with a wet washcloth to remove any jam on the outside of the jars. Cover with 2-piece lids. Screw bands tightly. Immediately turn the jars over and allow to set for several hours. The lids should seal with this method (you shouldn’t be able to spring back the lid with your finger). If it hasn’t sealed it must be stored in the refrigerator. Eat immediately or store sealed jars for several months.