Saturday, June 23, 2012

Strawberry and Pineapple Freezer Jam




From the kitchen of One Perfect Bite...I make a small quantity of this strawberry-pineapple combo whenever I make strawberry jam. I know it's arguable, but I prefer freezer jams to their processed cousins, and all the jams I put-by are, by design, destined for the deep freeze. I find them much easier to make and I think their color and taste far surpass that of their processed cousins. The trick to making any jam is proper measurement of the ingredients to be used. Precise instructions come with the fruit pectin you purchase to make jams and jellies. It is important to follow them.  The addition of extra berries or added ingredients can throw off the ratio of sugar to pectin and the jam will not set properly. Pectin is the thickening agent found in fruits and vegetables that's used to set jams and jellies. It usually comes from apples or orange peels, and can be purchased in powdered or liquid form. Years ago, fruit pectin was made at home with apples, water and lemon juice. If you are a purist and would like to make your own, precise instructions for its preparation  can be found, here. While I've risen to such challenges at least once or twice in my cooking career, these days I purchase my pectin and get on with things. I work on the theory that knowing how to dress a chicken doesn't mean I have to behead and butcher every chicken that crosses my path. This recipe is foolproof, as long as your ingredients are precisely measured. I think those of you who try it will really enjoy this jam. I love to warm a bit of it and use it as a topping for vanilla ice cream. Good stuff! Here's how it is made.

Strawberry and Pineapple Freezer Jam...from the kitchen of One Perfect Bite courtesy of Kraft Food

Ingredients:
1-1/2 cups crushed strawberries (about 1 pint 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

Directions:
1) Rinse clean plastic or glass containers and lids with boiling water. Dry thoroughly.
2) 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 minutes, stirring occasionally.
3) Add enough water to reserved pineapple juice to measure 3/4 cup. Pour into small saucepan. Stir in pectin. Bring to boil on high heat, stirring constantly. Boil and stir for 1 minute. Add to fruit mixture and stir for 3 minutes, or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
4) Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers and immediately cover with lids. Let stand at room temperature 24 hours. Jam can be refrigerated for three weeks or frozen for one year. If frozen, thaw in refrigerator before using. Yield: 6 1-cup containers.










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20 comments:

Alessandra said...

My mother in law makes lot of jam and also prefer freezing it now, I make small quantities and I don't have a big freezer, so I am still bottling, but I like them both!

Ciao
Alessandra

Kathy said...

Mary, Your freezer jam looks so vibrant and fresh! O took my 3 grandchildren out to pick strawberries last week and then made some strawberry jam along with some strawberry balsamic jam…I cook mine using pectin. Have a great weekend!

Barbara said...

I get your emails daily and I just want to say that I love your style of giving us the recipes from previous years in each email. I also love how every recipe leads you to more recipes. Your food and photo's are exceptional ~ thank you for all your hard work and a heart that loves to share!
Barbara in Toronto

Kim said...

actually, I never made freezer jam, but I tasted some... So true that the taste is amazing... think you just convinced me!

anne said...

From what I can see , the color looks way better than the processed ones ! The strawberry and pineapple combo is just fantastic !

Priya said...

Am loving this jam..yumm!

Jeanne said...

Thanks for your visit and I love your blog. Your recipes sound fabulous.

Blessings

Ginny said...

I am not familiar with freezer jams, isn't that awful?? I am assuming they are not jams that are canned in the usual way in the big pot of boiling water. Easier. I can see where they would taste fresher. You are the master of all cooking techniques!

glutenfreehappytummy.com said...

ooo pineapple and strawberry!! sounds so scrumptious! mm!

A Paix√£o da Isa said...

adoro confeitura essa esta super com uma cor mt bonita nao sabia que se podia congelar obrigada pela dica bjs bom fim de semana

Tender B. said...

Very interesting combination. I don't think I've ever had anything with pineapple and strawberry together.

GLENDA CHILDERS said...

Ah, makes me miss my grandma who often made freezer jam and amazing rolls to put it on. One of my favorite possessions is her recipe box.

Ellen B Cookery said...

Hi Mary, I agree your jam has a nice and vibrant colour. I appreciate the homemade recipe for pectin, as I'm always open to trying something new... I've never had freezer jam. Thanks for sharing!

Dajana said...

I've never made or tasted freezer jam. I'm really satisfied with the method I use for jams, using only lemon skins and seeds as the source of pectin, it's simple and quick and jams taste great. But I'm really curious about the strawberry-pineapple combo. Certainly must try it.
Have a great Sunday

Mary said...

Barbara (in Toronto), I could not find your website, so I'll thank you here for your very kind words. Have a great day. Blessings...Mary

JG said...

This combo in Freezer Jam looks delicious! I need to purchase more local strawberries and make this. Thanks Mary!
~Judy

Joanne said...

I think I'd much prefer freezer jam also especially with this delicious flavor combo!

darlene sitto said...

Can you use Certo instead of sure gel and would I need to do anything different?

Mary Bergfeld said...

Darlene, you can substitute one for the other. I could not respond to your question in google+ because there is no comment spot. Have a great day...Mary

darlene sitto said...

Thanks Mary. Making this tomorrow :)

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