1 pt boxes of fresh strawberries, washed, drained and hulls removed
2 1/2 C of fresh pineapple, peeled and finely chopped
2 pkgs (1 3/4 oz) powdered pectin
4 pt freezer containers with lids
1 C cold water
7 C sugar
Place strawberries in a large mixing bowl.
Crush the strawberries (you can use a potato masher).
Measure out 2 1/2 C strawberries and place in a separate bowl.
Add the pineapple to the strawberries.
Slowly add the sugar and stir until well combined.
Place the cold water in a saucepan over medium heat.
Add the pectin.
Stir continuously until water begins to boil.
Boil 1 minute.
Remove from heat.
Pour the water mixture into with the fruit.
Stir well to combine.
Continue stirring 4 minutes.
Pour into the pt freezer containers and cover.
Let stand at room temperature for 24 hours.
Freeze after 24 hours.
Jam will stay good in the freezer for up to 6 months.
To use, remove from freezer and allow to come to room temperature, about 1 hour.