Strawberry Pineapple Jam, Small Batch with No Pectin or Butter
Servings: 9
Calories: 111kcal
Strawberry Pineapple Jam is the delightful fusion of sweet and tangy flavors. You'll love this small batch luscious spread crafted without the need for pectin or butter. This easy to make homemade gem captures the essence of ripe, juicy strawberries and succulent canned pineapple. This small batch jam is perfect for spreading on your favorite morning toast or incorporating into a variety of culinary creations. Elevate your breakfast or snack time with this easy-to-make, irresistibly delicious strawberry pineapple jam that brings the best of both fruits to your palate with a simple small batch jam recipe.
Print Recipe
Ingredients
- 8 ounces Strawberries a generous cup
- 8 ounces crushed pineapple in juice
- 17 Tablespoons granulated sugar see notes
- 1½ Tablespoons lemon juice use fresh or bottled
- ¼ teaspoon lemon zest
- ¼ teaspoon salt scant - see notes
Instructions
- Put several small plates or flat bowls in the freezer for the gel test you'll do after the mixture cooks.
- Prepare the strawberries by washing and cutting off any tops or leaves. Cut the berries into halves or quarters if they are extra large.
- Juice and zest the lemon.
- Place the prepared strawberries, canned crushed pineapple including the juice, sugar, lemon juice and zest, and salt in a medium saucepan and cook over medium heat. Stir it regularly until the sugar has dissolved. This will take about six minutes. Don't allow for a hard boil during this step. A gentle boil is fine.8 ounces Strawberries, 8 ounces crushed pineapple, 17 Tablespoons granulated sugar, 1½ Tablespoons lemon juice, ¼ teaspoon lemon zest, ¼ teaspoon salt
- Turn off the stove or remove from heat so that you don't get splatters of hot jam on you and mash the strawberries into small bits with a potato masher.
- Return to a high boil and then turn down to a low boil and let simmer/low boil without stirring for 15-20 minutes before doing the first gel test. The goal is to cook to 210℉ using a candy thermometer. (Depending on how thick you'd like your jam to be.).Even if you are using a candy thermometer, do the gel test to make sure the jam is as thick as you'd like. The gel test is THE ultimate way to see what your jam will be like when set.
- Turn off the stove while you complete the gel test. Spoon a small amount (one-half teaspoon) onto the cold plate. Return to the freezer for two minutes. Tilt the plate to see if the mixture runs down the plate quickly or if it very slowly creeps. If it runs quickly, return the mixture to a quick boil and then immediately turn it down to a simmer for another three-five. Try the test again. I'd be surprised but you might need to do this process a third time. You should not need to try a fourth time. See notes for another freezer test.
- Remove from the stove and let cool. Give it a stir before pouring the mixture into a clean jar with a lid. Store the jam in the fridge for up to 1 month unopened. Consume within a week once opened.
Notes
Seventeen tablespoons of sugar is one cup plus one tablespoon. It will probably be easier to measure that way.
You can use frozen unsweetened strawberries for this recipe. The cooking times will likely vary. You can not use fresh pineapple.
I usually write that it's okay to use bottled lemon juice rather than fresh in my recipes. In this case since you will need the zest, you might as well use a fresh lemon. One large juicy lemon should definitely yield one-and-a-half tablespoons of lemon juice.
Another way to test if the jam has been set up enough is to run your finger through the jam after it has been on the plate in the freezer for two minutes. It will show a slight wrinkle as you push your finger through it AND the two parts will not quickly come back together.
If you cook your jam to 210°F it will not be as thick a jam like you'd buy in the store. But I like it a little bit better this way. It still will thicken up quite a bit after cooling. If, after completely cooling the jam it is not thick enough to make you happy, pour it into a saucepan, bring it to a boil, and then simmer for a couple of minutes again. You don't want to cook it too much though or your jam will get an over-cooked flavor. One more time should do the trick. If you'd like your jam to be super thick then cook to 215°F. Cooking to 220°F as recommended by many recipes makes this one too rubbery IMHO.
Nutrition
Serving: 2Tablespoons | Calories: 111kcal | Carbohydrates: 29g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.01g | Sodium: 65mg | Potassium: 73mg | Fiber: 1g | Sugar: 28g | Vitamin A: 16IU | Vitamin C: 18mg | Calcium: 9mg | Iron: 0.2mg