Desserts

30 Minutes to Homemade SURE.JELL® Strawberry-Pineapple Freezer Jam

photo by:

kraft

This was fantastic and extremely easy. I actually crushed the strawberries in a food processor because I don't like really chunky jam and it turned out great. The pineapp...read more

posted by

TSTREICH

on 5/20/2007

time

prep:

30 min

total:

24 hr 30 min

servings

total:

About 6 (1-cup) containers or 96 servings, 1 Tbsp. each

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What You Need

1-1/2

cups crushed strawberries (buy about 1 pt. fully ripe strawberries)

can (8 oz.) crushed pineapple in juice, undrained

cups sugar, measured into separate bowl

Water

box SURE-JELL Fruit Pectin

Make It

RINSE clean plastic containers and lids with boiling water. Dry thoroughly.

STEM and crush strawberries thoroughly, one layer at a time. Measure exactly 1-1/2 cups crushed strawberries into large bowl. Drain pineapple, reserving juice. Add pineapple to strawberries. Stir in sugar. Let stand 10 min., stirring occasionally.

ADD enough water to reserved juice to measure 3/4 cup. Pour into small saucepan. Stir in pectin. Bring to boil on high heat, stirring constantly. Boil and stir 1 min. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)

FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

Kraft Kitchens Tips

How to Measure Precisely

To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight-edged knife.

Jam or Jelly Didn't Set?

Every once in a while, you may find that your jam does not set the way you expected. If your efforts resulted in a runny batch, try our Remake Directions to improve your finished jam. If your jam still doesn't set, you can always use it as a glaze or syrup.