made it | 0 reviews |
"I stumbled on this when I had an excess of pineapple and peaches. The resulting jam tasted a lot like duck sauce when warm, and it makes an excellent condiment to savory meals and accompanies chicken nicely. Cold, it's also a delicious jam. Creates about 8 to 10 half-pint jars, depending on the size of your peaches and pineapple."
Added to shopping list. Go to shopping list.
Ingredients1 h servings 56 cals
Original recipe yields 64 servings (4 pints)
- Immerse 8 to 10 half-pint jars in simmering water until sauce is ready. Wash lids and rings in warm soapy water. Set aside.
- Combine peaches and pineapple in a large pot. Cook and stir over medium heat until fruit juices are released, 6 to 10 minutes. Add lemon juice, stirring continuously. Add sugar and stir. Add pectin; cook and stir until slightly thickened, about 2 minutes.
- Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw on rings finger-tight.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
Per Serving: 56 calories; 0 g fat; 14.6 g carbohydrates; 0.1 g protein; 0 mg cholesterol; < 1 mg sodium. Full nutrition