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Pineapple-Strawberry Jam
4 x quarter-litre jars (½ US pint)
Course
Dessert
Cuisine
American
Keyword
Jam, Pineapple
Prep Time
35
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
45
minutes
minutes
Servings
4
quarter-litre jars (½ US pint)
Calories
13
kcal
Ingredients
500
g
strawberries
, mashed (1 lb / 4 cups whole. 2 cups after mashing.)
500
ml
pineapple
(crushed pineapple including juice. Canned or fresh, see notes. 2 cups / 16 oz / 500 g in weight)
2
teaspoons
Pomona pectin
2
teaspoons
calcium water
75
ml
honey
(⅓ cup / 3 oz OR 1 teaspoon liquid stevia)
Metric
-
US Customary
Instructions
Mash strawberries, add to a large pot.
Add prepared pineapple.
Take out 4 to 6 tablespoons of juice; put in a bowl.
Whisk in the pectin powder all at once and then either the liquid stevia or honey, set aside.
Add the calcium water to the pot.
Put the pot on the stove, turn the heat on, bring to a boil.
Add pectin mixture a teaspoon at a time, stirring in till dissolved.
When it's all in, let boil 1 to 2 minutes.
Remove from heat.
Ladle into 125 ml (4 oz) or quarter-litre (½ US pint / 8 oz) jars.
Leave 1 cm ( ¼ inch) headspace.
Debubble, then adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process either size jars for 10 minutes; increase time as needed for your altitude.
Nutrition
Serving:
2
g
|
Calories:
13
kcal
|
Carbohydrates:
3.4
g
|
Protein:
0.2
g
|
Fat:
0.1
g
|
Sodium:
6
mg
|
Fiber:
0.7
g
|
Sugar:
2.3
g