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What You Need:

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

How to Make It:

1. Place strawberries in a large mixing bowl.
2. Crush the strawberries with a potato masher.
3. Measure out 2 1/2 C strawberries and place in a separate bowl.
4. Add the pineapple to the strawberries.
5. Slowly add the sugar and stir until well combined.
6. Place the cold water in a saucepan over medium heat.
7. Add the pectin.
8. Stir continuously until water begins to boil.
9. Boil 1 minute.
10. Remove from heat.
11. Pour the water mixture into with the fruit.
12. Stir well to combine.
13. Continue stirring 4 minutes.
14. Pour into the pt freezer containers and cover.
15. Let stand at room temperature for 24 hours.
16. Freeze after 24 hours.
17. Jam will stay good in the freezer for up to 6 months.
18. To use, remove from freezer and allow to come to room temperature, about 1 hour.
19. Cover and refrigerate for up to 3 weeks.