Recipe by gailanng
From the book 175 Best James, Jellies, Marmalades & Other Soft Spreads, by Linda J. Amendt.
Top Review by adk.lightbody
This recipe had a nice flavour and I like the idea of it, but I didn't find it turned out very well. I followed the recipe carefully but the result was very liquidy, and in fact there was alot of extra beyond the 5 half pints. It has alot of liquidy ingredients with the extra lime juice, so maybe it needs more boiling down before adding the pectin.
- 2 1⁄4 cups crushed strawberries (about 2 pounds, don't use food processer)
- 3⁄4 cup drained crushed pineapple
- 2⁄3 cup freshly squeezed lime juice (use REAL limes, not the stuff from a bottle)
- 1⁄2 cup rum
- 6 cups granulated sugar
- 1⁄2 teaspoon unsalted butter
- 2 (3 ounce) envelopes liquid pectin
Directions See How It's Made
- Prepare canning and jar lids and bring water in the canning bath to a boil.
- In an 8-quart stainless steel pot, combine strawberries, pineapple, lime juice and rum. Gradually stir in sugar and butter. Bring to a boil over medium hear, stirring constantly until sugar is completely dissolved.
- Increase heat to medium-high and bring to a full rolling boil, stirring constantly. Stir in pectin. Return to a full rolling boil, stirring constantly and boil for 1 minute.
- Remove pot from heat and skim off any foam. Let jam cool in the pot for 5 minutes, stirring occasionally.
- Ladle hot jam into hot jars, leaving a 1/4 inch headspace. Remove any air bubbles. Wipe jar rims and thread with a clean, damp paper towel. Center hot lids on jars and screw on bands until fingertip tight.
- Place jars in canner, making sure they are covered by at least an inch of water. Cover and bring to a gentle boil, process 4-oz jars and 8-oz jars for 10 minutes; process 1-pint jars for 15 minutes.
- Remove jars from canner and place on a cloth towel. Let cool for 24 hours, then check seals. Wash and dry jars and store in a cool, dry, dark location.