Tropical Jam

“Wow! I tell you what, wow!. Amazing jam. I’ve never been much for toast, but now, it makes a great snack at any time of the day. There is nothing better than homemade jam, and this one tops the list.” – April Ferre

Tropical Jam

Course: Jams & Preserves


  • 3 Pints Fresh Strawberries
  • 1 20-Ounce Can Crushed Pineapple, Drained
  • 2 Tablespoons Lemon Juice
  • 7 1/2 Cups Sugar
  • 1 6-Ounce Bottle Liquid Fruit Pectin
  • Melted Paraffin


  • Wash berries gently in cold water. Drain; hull. In large bowl, with potato masher, crush berries. Measure 3 2/3 cups.
  • In large kettle, combine berries, pineapple, lemon juice, and sugar; stir to combine well. Place over high heat; stirring constantly, bring to a full rolling boil. Then boil the mixture hard for 1 minute.
  • Remove from heat. Stir in pectin. With metal spoon, stir and skim 5 minutes, to cool slightly and prevent floating fruit.
  • Ladle quickly into 10 6-ounce sterilized jelly glasses. Top each with 1/8-thick layer of melted paraffin. Cool. Makes 10 6-ounce glasses.

Recipe – Jean Hansen