Strawberry Pineapple Jam

The other day I was able to pick up several gallons of juicy, delicious, locally grown and freshly picked strawberries from my friends at Dorr Farms. WOW! These strawberries are incredible.  Seriously so good I had to stop myself from eating them. Just look at them!!

I knew many of these berries were destined to be jam of one kind or another, so I drove home with the idea of freezing most of them for future use. I walked into the kitchen with my treasures and sitting on the counter was a can of Dole crushed pineapple. Hmmmmm? Right away the wheels started turning ... I mean really sometimes that's a dangerous thing, but not this time.

Delicious, juicy, fresh strawberries and a can of crushed pineapple is a match made in heaven. This jam is amazing topped on biscuits or English muffins, and delicious as a filling between cake layers. It's the perfect Spring or summer jam and a great way to put up some of those berries.

You may also like:

Step-by-Step Strawberry Jam

Strawberry Margarita Jam

Strawberry Jalapeno Jam

______________________________________________________________

RECIPE
Ingredients
3 cups chopped strawberries (I used fresh, but you can use frozen)
1 - 20 oz can Dole crushed pineapple (slightly drained, about 1/2 the juice)*
1 package Sure Jell (pectin)
1 tsp butter
7 cups sugar

Method
In a large stock pot, combine chopped strawberries, crushed pineapple (slightly drained), Sure Jell pectin and 1 tsp butter (to prevent foaming).

Bring to a boil over high heat, stirring often to prevent sticking. Add sugar all at once; stir and bring back to a rolling boil. Boil hard 1 minute stirring constantly (use a long handled spoon to avoid the jam splattering on you).

Remove from heat, stir to reduce any foaming and ladle into prepared canning jars leaving 1/4-inch head-space. Wipe rims of jars with a wet paper towel and cover with lids and bands.

Process in a boiling water bath or steam canner 10 minutes. Remove jars and place on a kitchen towel on your counter-top. Let sit 24 hours undisturbed. Jars are sealed when button on lid is fully depressed and won't flex up and down.

Store in pantry up to one year.

*Cook's note - drain the pineapple slightly, or about half the juice out. You don't need to be too fussy with this, you just don't need all the liquid.

Yield: 8 - half-pint jars

Also seen on Meal Plan Monday
Featured in Parade Magazine

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.ix all ingredients in a large sauce pan. Stir to combine and bring to a low boil over medium heat.