Name: Pineapple-Strawberry Jam
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
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 ((1/3 cup / 3 oz OR 1 teaspoon liquid stevia))

This home-canned Pineapple Strawberry Jam is a delicious, unique combination of flavours.

You can make this in the winter, using frozen strawberries and tinned pineapple.

You can make this with honey, or you can make it sugar-free.

Per 2 tablespoons, this is 30 calories when made with honey and 13 calories when made sugar-free.

Contents hide

1 The recipe
2 Pineapple-Strawberry Jam
3 Reference information
4 Recipe notes
5 Recipe source
6 Nutrition information
- 6.1 With honey
- 6.2 Sugar-free version with liquid stevia

The recipe

Jar size choices: Either 125 ml (½ cup / 4 oz) or quarter-litre (½ US pint / 250 ml / 8 oz)

Processing method: Water bath or steam canning

Yield: 4 x quarter-litre (½ US pint) jars

Headspace: 1 cm (¼ inch)

Processing time: 10 minutes

Pineapple-Strawberry Jam

4 x quarter-litre jars (½ US pint)

Course Dessert

Cuisine American

Keyword Jam, Pineapple

Prep Time 35 minutes

Cook Time 10 minutes

Total Time 45 minutes

Servings 4 quarter-litre jars (½ US pint)

Calories 13kcal

Metric - US Customary

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

Reference information

How to water bath process.

How to steam can.

When water-bath canning or steam canning, you must adjust the processing time for your altitude.

For stevia, Better Stevia liquid stevia was the stevia used.

Information about Pomona pectin.

More information about Sugar and Salt-Free Canning in general.

What is the shelf life of home canned goods?

Recipe notes

If using frozen strawberries, just zap in microwave for about 2 minutes to quickly thaw them. Include all juice that comes off them after thawing in your measurements.
If you have larger canned pieces of pineapple, just whiz them in a food processor to crush them. If your can of pineapple is something like 546 ml, it’s fine to use it all.
Pomona pectin comes with a small pouch of powdered calcium for you to mix with water to make calcium water.
The pectin powder will clump if you just mix it straight in; that’s why you mix it with something first.

Recipe source

Strawberry-Pineapple Jam with Honey. In: Duffy, Allison Carroll. Preserving with Pomona’s Pectin. Beverly, MA: Fair Winds Press. 2013. Page 73.

Modifications

Increased honey by a tablespoon

Nutrition information

With honey

Per 2 tablespoons:

30 calories, 6 mg sodium

Sugar-free version with liquid stevia