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Minnesota from Scratch

Thanks for stopping by! I'm Stephanie Thurow / MinnesotafromScratch and this is my website. I'm a food preservation instructor and bestselling author of Can It & Ferment It, WECK Small-Batch Preserving and WECK Home Preserving. My fourth book, Small-Scale Homesteading, is now available for pre-order! Join me here for info on food preservation, recipes, organic gardening, chicken keeping, urban homesteading and so much more.

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Sneak Peak Recipe: Pineapple-Strawberry Jam (from WECK Small-Batch Preserving Cookbook – 9/18 Release)

May 14, 2018 by Stephanie 2 Comments

This recipe is one of over one hundred that I have included in my new cookbook, WECK Small-Batch Preserving. The book is designed specifically to teach you to preserve with WECK jars, but I have included alternate directions at the end of this post for those using standard mason jars.

A couple years ago, my grandma gave me a stack of recipes that were collected and written by my great great grandmother and her daughter, my great grandmother – both of which I got to know in my life. My great, great grandmother passed away when I was 10 years old and my great grandma passed in my early twenties. By the time I was born, neither of them really cooked anymore. I can’t recall one time either of them cooked, actually. But I’ve been told many stories about life before my time, and what great cooks both of them were. So I’m honored to have these precious recipes at my fingertips and I love to adapt them to my liking, which is what I have done here with this pineapple-strawberry jam recipe.

PINEAPPLE-STRAWBERRY JAM

from WECK Small-Batch Preserving, by Stephanie Thurow

Yield: 3 WECK jam jars (about 3-4 cups of jam)

Ingredients:

3 cups strawberries, quartered

1.5 cups fresh pineapple, grated

2.5 cups organic or non-GMO granulated sugar

Directions:

Clean and prepare strawberries by cutting off the stems and any flawed/bruised areas. Use a potato masher to mash the quartered berries into a chunky consistency.

Combine all ingredients in a large heavy-bottomed pot and mix well. Bring ingredients to a medium-high simmer and cook for 20 to 25 minutes, stirring often. Once mixture has thickened and most of the liquid has cooked away, the jam is ready to be canned.

Ladle the hot fruit mixture into warm prepared jars. Use a funnel to safely transfer the mixture, leaving ½ inch of head space. Wipe the rims of the jars with a dampened, clean, lint-free cloth or paper towel and again with a dry towel. Place a glass lid with rubber ring in place over the rim of the jar and carefully clip the two metal clamps on the jar directly across from one another.

Process in the water bath for 10 minutes. Carefully remove the jars from the water bath with canning tongs and place them on a towel-covered surface for 12 hours without touching. Remove metal clamps and test that the lid has securely sealed onto the jar. Refrigerate after breaking the seal.

That’s it!

If you are using 1/2 pint mason jars instead of WECK brand, follow the directions as I’ve written them but adjust the head space to 1/4″ instead of 1/2″.

This recipe is from WECK Small-Batch Preserving, now available for pre-order here and set for worldwide release on Sept. 4th, 2018. Can It & Ferment It is now on sale on Amazon, grab it at a discount while you can!

Filed Under: Canning, Homemade, Organic, Recipes Tagged With: Can It & Ferment It, Canning cookbook author Stephanie Thurow, canning recipes, Canning with weck jars, cooking from scratch, Food Preservation, How to Can with WECK JARS, No Pectin Added Recipes, No Pectin Recipes, organic canning recipes, stephanie thurow, Strawberry Pineapple Jam, WECK Cookbook, weck jars, WECK Small-Batch Preserving

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Comments

  1. artistrobin says

    May 14, 2018 at 1:32 pm

    So excited to try this next weekend! 😍

    Reply
    • MinnesotaFromScratch says

      May 14, 2018 at 1:34 pm

      I’m excited to hear what you think of it! 🙂

      Reply

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Hi, I'm Stephanie. I'm the best selling author of Can It & Ferment It, WECK Small-Batch Preserving and WECK Home Preserving. My fourth book, Small-Scale Homesteading, is now available for pre-order! I'm a certified master food preserver, food preservation instructor, organic gardener, chicken keeper and nature lover. I specialize in creating easy to follow recipes and directions to help other homesteaders meet their goals.

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