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.
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.
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