Tropical Jam
| Preparation: | 15 min |
| Marinating/Waiting: | 24 h |
| Cooking: | 30 min |
| Total: | 24 h 45 min |
servings
Recipe ingredients
- 3 cups (750 mL) crushed strawberries
- 5 1/2 cups (1 375 mL) granulated white sugar
- 1 cup (250 mL) crushed pineapple in its own juice*
- 2 oz. (60 g) commercial powdered fruit pectin
Preparation
Sterilize jars and lids by boiling them in water.
Put strawberries and pineapple in a large pan.
Whip in fruit pectin until it is completely dissolved.
Bring mix to a boil, stirring frequently.
Add sugar and bring to a boil once more, stirring constantly.
Cook 1 minute at a rolling boil.
Remove from heat and skim off foam.
Fill hot, sterilized 250 mL (1 cup) jars with jam, leaving 0.5 cm (1/4 inch) headroom. Wipe the rim, centre the lid and screw on the screw-band but not so tightly as to prevent steam from escaping or to damage the lid's sealant.
Process filled jars in boiling water for 15 minutes.
Let cool 24 hours and store.
Suggestion
Adding about 1 mL (1/4 tsp.) butter or margarine to the fruit mix before cooking will reduce foam.Serve with pancakes or waffles for breakfast or as a dessert with cake or ice cream.
Occasion: Brunch
Origin: West Indies
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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