“This is one of the first jams I made in high school home economics. We got to pick out what kind of fruit, and I chose strawberry pineapple (still one of my favorite combinations today). I was so excited when I made this because it turned out so nicely even though it was my first time. Who needs store bought jam when you can whip up something tastier in no time. Preparation time excludes resting time.”
READY IN:
30mins
SERVES:
15-20
UNITS:
US

Ingredients Nutrition

Directions

  1. Use glass containers with tight fitting lids. Make sure they are clean.
  2. Wash, stem, and crush the strawberries and the pineapple and place in saucepan.
  3. Slowly sift in a package of pectin and stir vigorously.
  4. Then set aside for 30 minutes.
  5. After 30 minutes, add the corn syrup and mix well.
  6. Add sugar very slowly.
  7. Turn heat to low and cook just until sugar is dissolved.
  8. Once sugar is dissolved fill your jars up to 1/2 inch from the top.
  9. Wipe the edges clean and cover with lids and let rest overnight.
  10. Place your jars in the freezer for up to a year or store in the the fridge for up to a month.

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