No-Cook Strawberry and Pineapple Jam
No-Cook Strawberry and Pineapple Jam
Open in full-screen mode

No-Cook Strawberry and Pineapple Jam

30 MIN
20 MIN
About four 250 ml (1 cup) jars



  1. In a bowl, with a potato masher, slightly mash the fruit. Add the sugar and lemon juice. Stir to blend and let stand 15 minutes.
  2. Add the pectin and stir for 3 minutes. Let stand for 5 minutes. Put the jam in jars and freeze.
  3. The jam will keep for 1 year in the freezer or three weeks in the refrigerator.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.