No-cook berry-pineapple jam

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15 min


5 cups

* PLUS Standing Time: 480 minutes


  • 1 1/2 cups blueberries , fresh or frozen
  • 398-mL can crushed pineapple , drained
  • 1 large lemon
  • 85-mL pouch Certo liquid pectin


  • Thaw blueberries if frozen. Crush with bottom of a large glass or potato masher. (Do not use a food processor.) Stir berries with pineapple and sugar in a bowl. Let stand 10 minutes.
  • Finely grate peel from lemon and squeeze out 1/4 cup juice. Stir into fruit with Certo. Stir constantly until most of sugar is dissolved, about 3 minutes. Pour into clean jars or containers.
  • Cover tightly and let stand at room temperature until set, about 8 to 24 hours. Once set, refrigerate for up to 3 weeks or freeze.

Nutrition (per serving)

  • Calories
  • 42,
  • Carbohydrates
  • 11 g,

One of the best taste combos we’ve done.