Home About Calendar Books News Join Us
Starters
Soups
Salads
Veggies
Seafood
Poultry
Meats
Snacks
Chili
Breads
Desserts
Cakes
Cookies
Pies
Top Recipes

Snacks Recipes

Contact Deanna

Strawberry Pineapple Freezer Jam
(Makes 5–6 eight ounce jars)

Envelopes of Fruit Pectin to use with 4 cups of crushed fresh or thawed frozen fruit have recently come on the market. This product can be found near the canning jars in most grocery stores. I have had excellent results when using either sugar or Splenda.

1 and 1/2 cups of sugar or Splenda granular
1 (1.59 oz.) envelope Ball Simple Creations Freezer Jam Fruit Pectin
3 cups crushed strawberries (about 2 pound fresh strawberries)
1 (8-ounce) can crushed pineapple in juice, undrained

1. Stir sugar or Splenda and contents of pectin envelope together in a bowl until well blended.

2. Stir in crushed strawberries and pineapple. Stir 3 minutes longer.

3. Ladle jam into clean jars leaving a little head space. Put on lids. Let stand until thickened, about 30 minutes.

4. Refrigerate up to 3 weeks or freeze up to 1 year.


Nutritional information per tablespoon with sugar:
21 calories, 0 grams fat, 0 grams protein, 5 grams carbohydrate, 0 grams fiber, 0 milligrams cholesterol, 6 milligrams sodium

Nutritional information per tablespoon with Splenda:
7 calories, 0 grams fat, 0 grams protein, 2 grams carbohydrate, 0 grams fiber, 0 milligrams cholesterol, 6 milligrams sodium