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Mcp® Strawberry-pineapple Freezer Jam

  • Prep Time: 30 Minutes (Total Time: 24 Hours 30 Minutes)
  • Serving Size: 0
  • 2-1/4 cups Prepared Fruit (buy About 3 Pints Fully Ripe Strawberries)
  • 1 can (8 ounces) Crushed Pineapple In Juice, Undrained
  • 1/4 cup Fresh Lemon Juice
  • 1 box MCP Pectin
  • 1 cup cup Light Corn Syrup
  • 4-1/2 cups Sugar, Measured Into Separate Bowl
  • RINSE clean plastic containers and lids with boiling water. Dry thoroughly.

    STEM and crush strawberries thoroughly, one layer at a time. Measure exactly 2-1/4 cups prepared strawberries into large bowl. Measure exactly 1 cup crushed pineapple with juice into bowl with strawberries. Stir in lemon juice.

    STIR pectin into prepared fruit in bowl. Let stand 30 min., stirring every 5 min. Stir in corn syrup. Gradually add sugar, stirring until well blended after each addition. Stir an additional 3 min. or until sugar is completely dissolved and no longer grainy. (A few sugar crystals may remain.)

    FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.


    How To Measure Precisely

    To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight-edged knife.


    Use remaining canned pineapple in fruit salad, gelatin dessert or mixed into yogurt or cottage cheese.