Strawberry-Pineapple Jam

I so want to make this.  :)

Strawberry-Pineapple Jam

• 4 cups prepared fruit (about 1 quart fully ripe strawberries
       and 1 can (8 ounces) crushed pineapple in juice)
• 5-1/2 cups sugar
• 1 box Sure-Jell fruit pectin
• 1/2 teaspoon butter or margarine

Boil jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil. Remove from heat. Let stand in hot water until ready to fill. Drain well before filling.

Stem and thoroughly crush strawberries, 1 layer at a time. Measure 3 cups into 6- or 8-quart saucepot. Stir pineapple with juice into strawberries in saucepot.

Measure sugar into separate bowl. (Scrape excess sugar from cup with spatula to level for exact measure.) Stir fruit pectin into fruit in saucepot. Add butter. Bring to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. *Invert jars 5 minutes, then turn upright. After jars are cool, check seals.

*Or follow water bath method recommended by USDA.

Makes about 7 cups or 7 (1-cup) jars.

Generic Term: fruit pectin for homemade jams and jellies

Sure-Jell is a registered trademark of Kraft Foods, Inc.

Provided by Kraft Foods