Have extra strawberries that you’d like to find a use for? It’s coming up on the end of the season for strawberries so this is a perfect way to use them up! It’s also back to school time again and having strawberry jam on hand, will be great to help take you through the school year.


This jam will stay good for up to 6 months in the freezer. Give it a try!

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What You Need:

1 pint boxes of fresh strawberries, washed, drained and hulls removed
2 1/2 cups of fresh pineapple, peeled and finely chopped
7 cups sugar
2 packages (1 3/4 oz) powdered pectin
1 cups cold water
4 pint freezer containers with lids

How to Make It:

• Place strawberries in a large mixing bowl.


• Crush the strawberries with a potato masher.


• Measure out 2 1/2 C strawberries and place in a separate bowl.


• Add the pineapple to the strawberries.


• Slowly add the sugar and stir until well combined.


• Place the cold water in a saucepan over medium heat.


• Add the pectin.


• Stir continuously until water begins to boil.


• Boil 1 minute.


• Remove from heat.


• Pour the water mixture into with the fruit.


• Stir well to combine.


• Continue stirring 4 minutes.


• Pour into the pt freezer containers and cover.


• Let stand at room temperature for 24 hours.


• Freeze after 24 hours.

Jam will stay good in the freezer for up to 6 months.

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

Cover and refrigerate for up to 3 weeks.