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.
KRAFT KITCHENS TIPS
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.
RECIPE COURTESY OF KRAFT FOODS