Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

FREE in-store pickup! Same low prices as the flyer. Shop Now!

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Tropical Jam https://www.metro.ca/userfiles/image/recipes/confiture-tropicale-1537.jpg PT15M PT30M PT24H45M
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.
1.5
3 3 5 2
3 cups (750 mL) crushed strawberries 5 1/2 cups (1375 mL) granulated white sugar 1 cup (250 mL) crushed pineapple in its own juice 2 oz (60 g) commercial powdered fruit pectin
Tropical Jam

Tropical Jam

Rate this recipe
3 Votes
  • Lactose-free
1.5
L
0:15
Preparation
0:30
COOKING
24:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3 cups
    (750 mL)
    crushed strawberries
  • 5 1/2 cups
    (1375 mL)
    granulated white sugar
  • 1 cup
    (250 mL)
    crushed pineapple in its own juice
    You might like:

    Flyer Deals  (3)
    JUMBO PINEAPPLES

    JUMBO PINEAPPLES

    $4.49 ea.

    PRODUCT OF COSTA RICA


    BLACK MISSION FIGS OR CORED GOLDEN PINEAPPLES

    BLACK MISSION FIGS OR CORED GOLDEN PINEAPPLES

    $4.99 ea.

    227 g, PRODUCT OF MEXICO or 600 g


    BLACK MISSION FIGS OR CORED GOLDEN PINEAPPLES

    BLACK MISSION FIGS OR CORED GOLDEN PINEAPPLES

    $4.99 ea.

    227 g, PRODUCT OF MEXICO or 600 g


  • 2 oz
    (60 g)
    commercial powdered fruit pectin
Imprimer ma sélection

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.

Source : Metro

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.