Servings: 8 half pint jars
3 cups hulled, crushed ripe strawberries (about 1 1/2 quarts whole berries)
1 cup drained canned crushed pineapple
6 1/2 cups sugar
1/2 tsp unsalted butter
1 3-oz pouch of liquid pectin.
Combine the berries, pineapple, sugar and butter in a pot. Heat over medium-low heat until sugar is completely dissolved, stirring constantly. Increase heat to medium-high and bring mix to a full rolling boil, still stirring constantly. Stir in liquid pectin. Return the mix to a full rolling boil, still stirring constantly. Boil, still stirring, for 1 full minute. Then remove pot from heat and skim off foam.
Cool the jam for 5 minutes, stir gently every minute or so to distribute the fruit. Then ladle into hot jars, leaving 1/4 inch headspace.
Process half pints in a 200 degree F boiling waterbath for 10 minutes and pint jars for 15 minutes.
Submitted by: connieinflorida on June 6, 2010