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Strawberry Pineapple Jam

(originally made 6/2011)

Jake and I strawberry picked last week and I finally unearthed all my canning supplies and found time yesterday to make this jam.    It is super simple and I made no changes except to process the filled jars for 10 mins.    I got 8 nice full 8oz jars   :)      Thanks so much Janra for sharing this recipe with me, it will definitely be made again and again!


  Strawberry-Pineapple Jam


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4               cups  prepared fruit (about 1 quart fully ripe strawberries
  1                can  crushed pineapple in juice) -- (8 ounces)
  5 1/2           cups  sugar
  1                box  Sure-Jell fruit pectin
     1/2      teaspoon  butter or margarine-  used butter

Boil jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil. Remove from heat. Let stand in hot water until ready to fill. Drain well before filling.

Stem and thoroughly crush strawberries, 1 layer at a time. Measure 4 cups into 6- or 8-quart saucepot. Stir pineapple with juice into strawberries in saucepot.

Measure sugar into separate bowl. (Scrape excess sugar from cup with spatula to level for exact measure.) Stir fruit pectin into fruit in saucepot. Add butter. Bring to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. *Invert jars 5 minutes, then turn upright. After jars are cool, check seals.

Source:
  "from Janra, TOHBB"

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