Strawberry-Pineapple Jam
Homemade jam was a highlight on our breakfast table. Momma made several kinds each summer, depending on what fruit she could get free, or for a very low price. Usually she complained about the price of sugar. The fruit was usually the cheapest ingredient. Strawberry-pineapple became a family favorite, and as I remember, one of the easiest to make.
8 cups fresh strawberries
1/2 cup canned, crushed pineapple (well-drained)
7 cups sugar
1 pkg. fruit pectin
Prepare jars by washing them and the rings in hot soapy water and rinsing well. Let them drain upside down on a clean dish towel until use. Place the lids in a small saucepan with just enough water to cover, and keep warm on the stove until jam is cooked.
Wash, slice, and mash strawberries. Measure out 4 1/2 cups of the mashed berries and mix with drained pineapple and package of pectin into a large pot or dutch oven.
Measure out the sugar and set aside.
Bring the berry mixture to a full rolling boil on high heat as you stir constantly to prevent sugar from sticking. Add sugar and return to full rolling boil. Boil exactly 1 minute, stirring constantly. Remove from heat and stir. As any foam rises to the surface, skim it off.
Ladle jam into prepared jars to withing 1/4″ of the top. Moisten top of glass with a drop of water, and place warm lid on top. Screw rings on as tight as possible and place full jars upside down on a clean dish cloth. After 5-10 minutes turn jars right side up and leave to cool. You will hear them pop once each as they cool. This means they have properly sealed.
Rinse jars off to remove any residue. Store in cool, dark place. Refrigerate opened jars.
Makes about 4 pints or 8 half pints.
