Strawberry pineapple freezer jam


Traditional preserves do not taste at all like fresh fruit. Freezer jams, on the other hand, preserve the flavor of the fresh fruit.


2 1⁄2 c strawberries (crushed)
2 1⁄2 c pineapple (fresh pineapple, very finely choped)
5 c sugar
2 pk pectin (powdered pectin, about 1 3/4 oz each one)
1 c water (cold)


  1. Add the pineapple to the strawberries. Slowly add the sugar and stir until well combined.
  2. Place the cold water in a saucepan over medium heat. Add the pectin. Stir continuously until water begins to boil. Simmer for 1 minute and remove from heat.
  3. Pour the water mixture into with the fruit. Stir well to combine. Continue stirring 4 minutes.
  4. Pour into individual freezer containers and cover. Let stand at room temperature for 24 hours. Freeze after 24 hours.


You will need 2-3 1 pint boxes of fresh strawberries, washed, drained and hulls removed. use the blender, a food processor or place strawberries in a large mixing bowl and crush them with a potato masher. Measure out 2½ cups crushed strawberries and place in a separate bowl.

You can either cover and refrigerate the jam for up to 3 weeks or freeze it. The jam will keep in the freezer for up to 6 months.

To use, remove from freezer and allow to come to room temperature, about 1 hour.

If using freezer pectin, there is no need to boil it.

4 pint
Preparation time
Cooking time
Total time
20 minutes