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My review
Pineapple-Peach Jam
12
Anne OBrien-Kakley
"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."
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Ingredients
1 h servings 56Original recipe yields 64 servings (4 pints)
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Reviews
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9/7/2018
I've made a number of jams this year. This was by far one of the best tasting ones! The only thing I'd do differently is to cut the pineapple into smaller chunks (or even give it a few pulses ...
9/5/2018
taste great but i need to do better on the setting its thick just wish it would have been a little thicker