MCP Strawberry-Pineapple Freezer Jam

1. 1

   Rinse clean plastic containers and lids with boiling water.

2. 2

   Dry thoroughly.

3. 3

   Stem and crush strawberries thoroughly, one layer at a time.

4. 4

   Measure exactly 2-1/4 cups prepared strawberries into large bowl.

5. 5

   Measure exactly 1 cup crushed pineapple with juice into bowl with strawberries.

6. 6

   Stir in lemon juice.

7. 7

   Stir pectin into prepared fruit in bowl.

8. 8

   Let stand 30 min., stirring every 5 min.

9. 9

   Stir in corn syrup.

10. 10

    Gradually add sugar, stirring until well blended after each addition.

11. 11

    Stir an additional 3 min.

12. 12

    or until sugar is completely dissolved and no longer grainy.

13. 13

    (A few sugar crystals may remain.)

14. 14

    Fill all containers immediately to within 1/2 inch of tops.

15. 15

    Wipe off top edges of containers; immediately cover with lids.

16. 16

    Let stand at room temperature 24 hours.

17. 17

    Jam is now ready to use.

18. 18

    Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year.

19. 19

    Thaw in refrigerator before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.