Jam can be so runny that it almost pours like syrup or spreadable with a knife or even nearly firm enough to be cut into pieces. This recipe for strawberry pineapple freezer jam is thick but still spreadable. The combination of strawberries and pineapple showcases the best characteristics of both fruits. It doesn’t taste like pineapple, but the addition keeps the jam from becoming too runny and adds a wonderful texture. This jam is thickened by pectin and sugar. What I really enjoy with this freezer jam is that the fruit stays suspended in the fruity jam liquid rather than separating to the top as can happen in other freezer jams.
What is pectin?
Pectin is like glue. Polysaccharide molecules form chains that bond fruit and sugar together to form a paste. Pectin occurs naturally in fruits and vegetables, but the pectin levels vary depending on the type of fruit and its ripeness. Commercial pectin is sold in grocery stores and online. Recipes will state the form (powdered or liquid) and the sugar amounts required for the type of pectin used. My favorite is the Ball brand Instant Pectin (a rapid set pectin) because it gives consistent results and comes in a container that makes several batches.
Ball Brand makes four different pectins.
Classic pectin is powdered and can be used in any recipe calling for powdered pectin. The container replaces four boxes of other brands.
Low or No Sugar pectin, is also powdered. It is formulated to gel fruit using much less sugar. The container is equivalent to four boxes from other brands.
Liquid pectin contains two 3-ounce packages and should be used in recipes calling for liquid pectin.
Instant pectin is powdered and sets up quickly without the need for heat. You can easily substitute granular Splenda sweetener for the sugar to make the jam low calorie. The container replaces 4 boxes of other brands.
Tips for making freezer jam:
- Always use containers that have been washed in hot, soapy water before use.
- Use firm fruit for the best flavor. Cut off any bruised parts.
- Measure all ingredients (don’t just eyeball it). Imprecise amounts of ingredient could cause the jam to fail to set properly.
- Use the stated amount of sugar. There are low sugar pectins available, but those pectins require heat to help the jam to set up properly.
- Stir the fruit and sugar/pectin mixture for the full 10 minutes to ensure the jam is not grainy. Since the jam isn’t heated this is the only way to fully dissolve the sugar granules.
Strawberry-Pineapple Freezer Jam
- Prep Time: 30 minutes
- Total Time: 60 minutes
- Yield: 6 cups 1x
- Category: sauce
Description
This no-cook freezer jam is a quick and delicious way to enjoy the fresh taste of strawberries. The mixture of strawberries and pineapple produces wonderful texture that maintains the strawberry jam taste.
Ingredients
- 32 ounces fresh strawberries (to equal 3–1/3 cups crushed strawberries)
- 1 (20 ounce) can crushed pineapple, drained well (about 1–2/3 cups)
- 6 tablespoons Ball® Real Fruit™ Instant Freezer Pectin
- 2 cups sugar
- 1 teaspoon lime zest
- 1–1/2 teaspoon fresh lime juice
Instructions
- Drain crushed pineapple (1-2/3 cups)
- Wash six 1/2 pint containers and lids. (I wash the containers in the dishwasher and dip the lids in boiling water to sanitize.)
- Wash, hull, and crush strawberries with a potato masher OR pulse strawberries until very coarsely chopped to measure 3-1/3 cups strawberries.
- Zest 1 lime
- Stir sugar and pectin together in a large bowl until well incorporated.
- Add strawberries, crushed pineapple lime zest, and lime juice to sugar mixture and stir for 3 minutes.
- Ladle jam into containers (when filling jars, leave 1/2 inch headspace to allow for expansion during freezing) and finger tighten the lids to seal
- Let jam sit on counter for 30 minutes.
- Enjoy immediately, refrigerate up to 3 weeks, or freeze up to 1 year.
Notes
Use can use glass canning jars or freezer-safe plastic containers found in the canning supplies section at your own store.
Crush strawberries with a potato masher or a rigid pastry blender until they are small chunks.
Freezer jam can’t be stored in the pantry before opening. It must be refrigerated or frozen.
Nutrition
- Serving Size: 1 tablespoon
Sounds delicious! Can I use fresh pineapple?
I would stick with canned crushed pineapple. Fresh pineapple is fabulous, but the difference in the water content of fresh pineapple and processed pineapple (the fruit is heated during the canning process and that liquid is incorporated into what is drained off in this recipe) would affect the gelling of the jam.