2 cups frozen strawberries 1 cup dried pineapple pieces
Place pineapple into a medium-sized bowl. Place strawberries over the top of the pineapple and allow to thaw at room temperature for a few hours, allowing juice to soften the pineapple. Place all in food processor and process until smooth. Allow jam to set in refrigerator, or use immediately on top of waffles or pancakes. Will keep 1-2 weeks in refrigerator, but also freezes very well. This jam has only 3 grams of sugar per serving, about ¼ of that in most jams.
