Wash and hull the strawberries. Cut smaller berries in half, and larger berries into quarters. Remove top and bottom from pineapple; cut into quarters. Pare, core and remove the eyes. Dice...
Six ½-pint jars
– 1 quart strawberries
– 1 pineapple
– 1 small orange
– 4 cups granulated sugar
1. Wash and hull the strawberries. Cut smaller berries in half, and larger berries into quarters. Remove top and bottom from pineapple; cut into quarters. Pare, core and remove the eyes. Dice fruit to equal 2 cups. Wash orange well and cut in half. Place cut sides down and cut into paper-thin slices, discarding ends. Combine all of the fruit with the sugar in a nonreactive bowl. Cover and let stand overnight, which will plump the fruit. Stir occasionally.
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2. Sterilize your jars, lids and screw bands 10 minutes; prepare a boiling water-bath canner.
3. Pour the fruit mixture into a 6-quart pot and bring to a simmer, stirring to dissolve sugar. Then bring to a boil. Stir gently and skim the foam from the top. Cook for about 15 minutes, or until the temperature reaches 220 degrees on a candy thermometer. The jam should sheet from a metal spoon and a spoonful placed on a cold plate should gel within a few minutes.
4. Ladle hot jam into hot jars, leaving ¼-inch headspace. Wipe the rim and threads of each jar with a clean, damp cloth. Place a hot lid on each jar and screw band down firmly. As each jar is filled and capped, place in boiling-water bath with water 1 to 2 inches over the jars. When canner is full, put cover on, bring back to a steady boil and process 5 minutes.
5. Remove jars with a lifter and set on a rack or towel 12 to 24 hours. Do not retighten bands. Store in a cool, dark place.
From “Fine Preserving: M.F.K. Fisher’s Annotated Edition of Catherine Plagemann’s Cookbook.”