Strawberry Pineapple Freezer Jam
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.
(Makes 5–6 eight ounce jars)
1 and 1/2 cups of sugar or Splenda
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.