Pineapple Strawberry Jam

Rating: 3.8938 / 5.00 (113 Votes)

Total time: 30 min



For the pineapple-strawberry jam, defrost frozen strawberries in their packaging. Remove the leaves from the pineapple, cut into quarters, remove the stalk and peel and cut into small pieces, weigh out 60 dag.

Combine the fruit pieces, the thawed strawberries with the resulting juice and Vienna preserving sugar in a large saucepan. Stir well and bring to a boil. Boil for 8-10 minutes until bubbling. Make a jelly test. Pour the hot pineapple-strawberry jam into prepared jars and seal carefully.

Preparation Tip:

A stamperl of Maraschino refines the taste of the pineapple-strawberry jam. Other tasty mixed variants are made from 3/4 kg pineapple pulp and 1/4 kg frozen raspberries or 60 dag pineapple pulp and 40 dag kiwis, each cooked 1:1 with Viennese jelling sugar until the jelling test is completed.

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