Pineapple-Strawberry Jam

fresh pineapple and strawberry

Photo by Jackle on Flickr.

Pineapple-Strawberry Jam is a low-sugar or honey cooked recipe made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

Yield: 4 to 5 cups

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water may be stored in the refrigerator for future use.

Note: This jam can be made with either canned, crushed pineapple or fresh, crushed pineapple. Fresh pineapple, however, must be boiled for several minutes before you start the jam-making process. This extra cooking is necessary to deactivate the enzymes in fresh pineapple that can negatively affect the jell. After boiling, measure out the correct amount of fresh, crushed pineapple called for in the recipe.

Pineapple-Strawberry Jam Ingredients

2 cups crushed pineapple (canned or fresh, see Note above)
2 cups mashed strawberries (about 4 cups whole strawberries)
2 teaspoons calcium water
½ cup up to 1 cup honey or ¾ cup up to 2 cups sugar
2 teaspoons Pomona’s pectin powder

Pineapple-Strawberry Jam Directions

1. Wash your jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small saucepan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

2. Prepare canned or fresh pineapple (see Note above) and measure 2 cups into saucepan.

3. Wash, remove hulls, and mash strawberries; measure 2 cups into saucepan.

4. Add calcium water to fruit in pan and stir well.

5. Measure sugar or honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.

6. Bring ingredients in saucepan to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil.

7. When jam returns to a full boil, remove it from the heat.

8. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

Photo by Jackle on Flickr. Creative Commons License.

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

Print Return To Recipes

Leave a Comment

Your email address will not be published. Required fields are marked *

All Content © 2018 Workstead Industries LLC. Website by Jeremy Jones Design.