Strawberry Pineapple Uncooked Freezer Jam - cooking recipe

Ingredients

4 cups strawberries
20 ounces crushed pineapple
3/4 ounce pectin (1 package)
1 cup light corn syrup
4 1/2 cups sugar

Preparation

Use glass containers with tight fitting lids. Make sure they are clean.
Wash, stem, and crush the strawberries and the pineapple and place in saucepan.
Slowly sift in a package of pectin and stir vigorously.
Then set aside for 30 minutes.
After 30 minutes, add the corn syrup and mix well.
Add sugar very slowly.
Turn heat to low and cook just until sugar is dissolved.
Once sugar is dissolved fill your jars up to 1/2 inch from the top.
Wipe the edges clean and cover with lids and let rest overnight.
Place your jars in the freezer for up to a year or store in the the fridge for up to a month.