STIR together strawberries, pineapple, sugar and lemon juice in large bowl. Let stand for 10 min.
STIR in fruit pectin. Continue to stir for 3 min or until most of the sugar is dissolved.
POUR jam into clean jars or plastic containers. Cover tightly with lids and let stand at room temperature until set (up to 24 hrs).
STORE in freezer.
