Well, I was thrilled to see that my local store had x-large fresh dole pineapples on sale for 1.50 each for Canada Sale.. now one of these typically makes me 1 and half pints each.. so I got 36 pineapples, I might pick up a few more yet but that was enough to give me a good start towards 48 pints of Canned Pineapple for our years use.
Most of the Pineapples need a bit of time, they are showing signs of green yet but wonderful healthy tops but there were four that are further along in terms of using them up. As it happens a big bowl of fresh strawberries came in and needed to be processed out as they had come in from the rain.
I decided to make a batch of Strawberry Pineapple Jam.. Its outstanding as a jam on its own but its also going to be used as a base to create a fruit based sweet and sour BBQ sauce for grilled fresh fryer sized rabbit (recipe and details coming on a later post)
Strawberry Pineapple Jam
- 4 cups of freshly trimmed and quartered strawberries
- one full fresh large or x-large pineapple (approx. three to four cups), peeled, cored and coarsely chopped.
- Six cups of sugar
- 1/8th of a cup of lemon juice
- 1 box of powdered certo pectin
I added the sugar and let it sit for 20 min to pull juice out before starting my heat, bring to a simmering boil and cook for 8 to 10 min.. then take off heat, if you want chunky, mash the heck out of it but I wanted smooth as I knew I was wanting the BBQ so I hit it with the stick blender careful folks.. its hot!
Then I brought it back to a boil, added the certo and stirred in and then one more minute boil and jarred it up.. Its a medium in firmness. its not so soft that it’s runny, but its not so firm that it will be stiff.. it mounds nicely on the spoon. Water bath can for 15 min, made me four and half pints.