Strawberry Pineapple Uncooked Freezer Jam Recipes

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STRAWBERRY-PINEAPPLE FREEZER JAM



Strawberry-Pineapple Freezer Jam image

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.

Provided by Chef Lisa

Categories     sauce

Time 1h

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : ServingSize 1 tablespoon, Calories 50 calories, Sugar 9.6 g, Sodium 6.6 mg, Fat 0.1 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 13 g, Fiber 0.7 g, Protein 0.2 g, Cholesterol 0 mg

STRAWBERRY PINEAPPLE UNCOOKED FREEZER JAM



Strawberry Pineapple Uncooked Freezer Jam image

This is one of the first jams I made in high school home economics. We got to pick out what kind of fruit, and I chose strawberry pineapple (still one of my favorite combinations today). I was so excited when I made this because it turned out so nicely even though it was my first time. Who needs store bought jam when you can whip up something tastier in no time. Preparation time excludes resting time.

Provided by AmyZoe

Categories     Strawberry

Time 30m

Yield 15-20 serving(s)

Number Of Ingredients 5

4 cups strawberries
20 ounces crushed pineapple
3/4 ounce pectin (1 package)
1 cup light corn syrup
4 1/2 cups sugar

Steps:

  • Use glass containers with tight fitting lids. Make sure they are clean.
  • Wash, stem, and crush the strawberries and the pineapple and place in saucepan.
  • Slowly sift in a package of pectin and stir vigorously.
  • Then set aside for 30 minutes.
  • After 30 minutes, add the corn syrup and mix well.
  • Add sugar very slowly.
  • Turn heat to low and cook just until sugar is dissolved.
  • Once sugar is dissolved fill your jars up to 1/2 inch from the top.
  • Wipe the edges clean and cover with lids and let rest overnight.
  • Place your jars in the freezer for up to a year or store in the the fridge for up to a month.

Nutrition Facts : Calories 336.1, Fat 0.2, Sodium 17.7, Carbohydrate 87.6, Fiber 1.2, Sugar 73.3, Protein 0.4

30 MINUTES TO HOMEMADE SURE.JELL® STRAWBERRY-PINEAPPLE FREEZER JAM



30 Minutes to Homemade SURE.JELL® Strawberry-Pineapple Freezer Jam image

Forget needing bushels of fruit for our 30 Minutes to Homemade SURE.JELL® Strawberry-Pineapple Freezer Jam. This strawberry-pineapple freezer jam is simple.

Provided by My Food and Family

Categories     Home

Time P1DT30m

Yield Makes about 6 (1-cup) containers or 96 servings, 1 Tbsp. each.

Number Of Ingredients 5

1-1/2 cups crushed strawberries (buy about 1 pt. fully ripe strawberries)
1 can (8 oz.) crushed pineapple in juice, undrained
4 cups sugar, measured into separate bowl
water
1 box SURE-JELL Fruit Pectin

Steps:

  • Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
  • Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 1-1/2 cups crushed strawberries into large bowl. Drain pineapple, reserving juice. Add pineapple to strawberries. Stir in sugar. Let stand 10 min., stirring occasionally.
  • Add enough water to reserved juice to measure 3/4 cup. Pour into small saucepan. Stir in pectin. Bring to boil on high heat, stirring constantly. Boil and stir 1 min. Add to fruit mixture; stir 3 min. or until sugar is 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.

Nutrition Facts : Calories 35, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 9 g, Protein 0 g

STRAWBERRY FREEZER JAM



Strawberry Freezer Jam image

Strawberry season is in early June here in Indiana. A dear friend gave this recipe to me when we lived in Germany. It is good on ice cream, too! -Mary Jean Ellis, Indianapolis, Indiana

Provided by Taste of Home

Time 40m

Yield 4-1/2 pints.

Number Of Ingredients 6

2 quarts fresh strawberries
5-1/2 cups sugar
1 cup light corn syrup
1/4 cup lemon juice
3/4 cup water
1 package (1-3/4 ounces) powdered fruit pectin

Steps:

  • Rinse five 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly. Wash and mash berries, measuring out enough mashed berries to make 4 cups; place in a large bowl. Stir in sugar, corn syrup and lemon juice. Let stand 10 minutes., In a Dutch oven, combine strawberry mixture and water. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat; skim off foam., Pour into containers, leaving 1/2 in. headspace. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate up to 3 weeks or freeze up to 12 months.

Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 20g carbohydrate (20g sugars, Fiber 0 fiber), Protein 0 protein.

FREEZER STRAWBERRY JAM



Freezer Strawberry Jam image

Here is a basic strawberry jam recipe; no-cook. Once you try this and see how easy it is, you'll never buy commercial strawberry jam again!

Provided by Lennie

Categories     Strawberry

Time P1DT3m

Yield 5 cups

Number Of Ingredients 4

1 quart fully ripe strawberry
4 cups sugar
3/4 cup water
1 box fruit pectin (like Sure Jell)

Steps:

  • You will need clean plastic containers and lids; rinse them thoroughly with boiling water and make sure they are completely dry.
  • Rinse strawberries gently with clean water, pat dry, then stem and crush them thoroughly, one layer at a time.
  • Measure exactly 2 cups crushed berries into a large bowl; stir in sugar.
  • Let stand for 10 minutes, stirring occasionally.
  • Mix water and pectin in small saucepan; bring to boil on high heat, stirring constantly.
  • Continue boiling and stirring 1 minute.
  • Remove from heat and add to fruit mixture; stir constantly for three minutes or until sugar is dissolved and no longer grainy; a few sugar crystals may remain and that's okay.
  • Fill prepared containers immediately to within 1/2 inch of tops.
  • Wipe off top edges and immediately cover with lids.
  • Let stand at room temperature 24 hours.
  • Your jam is now ready to use, and can be stored in the fridge for up to three weeks or frozen for up to one year.
  • Thaw frozen jam in the fridge before using.

STRAWBERRY FREEZER JAM



Strawberry Freezer Jam image

When you luck into fresh strawberries, there's no better way to use them up than in jam, and this jam is as easy as can be. With just a few minutes of effort, you'll be reaping the rewards for months to come. Somehow freezing seems to capture that just-picked flavor better than almost any other form of preservation, so don't think for a minute that this easy recipe is too good to be true.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 20m

Yield 160

Number Of Ingredients 4

1 quart (4 cups) strawberries, cut in half
4 cups sugar
3/4 cup water
1 package (1 3/4 ounces) powdered fruit pectin

Steps:

  • Mash strawberries with potato masher or in food processor until slightly chunky (not pureed) to make 2 cups crushed strawberries. Mix strawberries and sugar in large bowl. Let stand at room temperature 10 minutes, stirring occasionally.
  • Mix water and pectin in 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour hot pectin mixture over strawberry mixture; stir constantly 3 minutes.
  • Immediately spoon mixture into freezer containers, leaving 1/2-inch headspace. Wipe rims of containers; seal. Let stand at room temperature about 24 hours or until set.
  • Store in freezer up to 12 months or in refrigerator for up to 3 weeks. Thaw frozen jam in the refrigerator and stir before serving.

Nutrition Facts : Calories 45, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 0 mg

SURE.JELL® STRAWBERRY-PINEAPPLE JAM RECIPE



SURE.JELL® Strawberry-Pineapple Jam Recipe image

Follow our favorite strawberry-pineapple jam recipe step by step. Our SURE.JELL® Strawberry-Pineapple Jam Recipe is super simple and totally tasty.

Provided by My Food and Family

Categories     Home

Time 45m

Yield Makes about 7 (1-cup) jars or 112 servings, 1 Tbsp. each.

Number Of Ingredients 5

3 cups prepared fruit (buy about 1 qt. fully ripe strawberries)
1 can (8 oz.) crushed pineapple in juice, undrained
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
5-1/2 cups sugar, measured into separate bowl

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 3 cups prepared strawberries into 6- or 8-qt. saucepot. Stir in pineapple with juice.
  • Stir pectin into fruit mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 10 g, Protein 0 g

STRAWBERRY FREEZER JAM



Strawberry Freezer Jam image

This strawberry freezer jelly is quick, easy and delicious on toast, ice cream or even in milkshakes! Keep jars of this in the freezer and take them out when you are ready to use them. Once thawed, they will last approximately 1 month in the refrigerator. If it lasts that long!

Provided by JORDAN76

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 25m

Yield 80

Number Of Ingredients 4

2 cups crushed fresh strawberries
4 cups sugar
1 (1.75 ounce) package dry pectin
¾ cup water

Steps:

  • Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers.
  • Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.

Nutrition Facts : Calories 40.6 calories, Carbohydrate 10.4 g, Fiber 0.1 g, Sodium 0.1 mg, Sugar 10.3 g

RHUBARB-PINEAPPLE JAM



Rhubarb-Pineapple Jam image

This easy recipe includes rhubarb, crushed pineapple, sugar, and strawberry gelatin, and takes about 30 minutes total to make. I like to use it as a freezer jam since it works so well. You can have fresh rhubarb jam anytime of the year.

Provided by STARAJOY

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 30m

Yield 56

Number Of Ingredients 4

10 cups chopped fresh rhubarb
1 (20 ounce) can crushed pineapple, undrained
2 cups white sugar
1 (6 ounce) package strawberry flavored Jell-O®

Steps:

  • Place the rhubarb, pineapple, and sugar into a large saucepan. Bring to a boil over medium heat; cook and stir until rhubarb is tender, about 20 minutes. Remove from heat, and stir in gelatin until completely blended. Ladle into glass jars or plastic containers to refrigerate or freeze.

Nutrition Facts : Calories 49.1 calories, Carbohydrate 12.3 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 13.2 mg, Sugar 11.4 g

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From premeditatedleftovers.com


SIMPLE + DELICIOUS STRAWBERRY JAM MAKING RECIPES - PINEAPPLE …
2021-09-14 Bring to the boil and boil vigerously for 5 minutes. Lay 3-4 sheets of clean paper towel on a plate. Using tongs, careful remove the lids and funnel from the boiling water. Allow them to drip/air dry on the paper towel. If any water drops remain, hand dry with clean paper towel using clean hands.
From pineapplefarmhouse.com


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