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Peach and Pineapple Jam
Peach and Pineapple Jam
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Prep Time:
75 minutes
Cook Time:
45 minutes
Total Time:
840 minutes
Make a delicious peach and pineapple jam now to enjoy the taste of summer all winter.
Ingredients:
  • 5 cups (2 pounds) chopped unpeeled peaches, fresh or frozen and thawed
  • 5 cups (2 pounds) chopped pineapple, fresh or frozen and thawed
  • 9 cups (about 4 pounds) sugar
  • 1/4 cup lemon or lime juice, fresh or bottled
  • 1/2 teaspoon unsalted butter or margarine (optional)
Instructions:
  • Combine peaches, pineapple, sugar, and lemon or lime juice in a large pot. Stir well and let sit for 1 hour to macerate and draw out juices. Include any juices released from thawed fruit.
  • Prepare for canning: Wash 10 (8-ounce) canning jars, lids, and bands with hot, soapy water. Dry the jars upside down on a rack, and place lids and bands in a bowl. Set up your workspace near your stove: lay out clean kitchen towels, place a ladle and jam funnel on a plate, and have damp rags ready for wiping jar rims. Fill a hot water bath canner two-thirds full, add jars, and heat over medium. Cover and simmer to keep warm while making jam. Keep a jar lifter nearby for easy access.
  • Stir the fruit in a pot and bring it to a boil over medium-high heat, stirring occasionally. Use heat resistant kitchen mitts and a large wooden spoon. Be cautious of splattering. Once boiling, reduce heat to medium, stir often to prevent scorching, and check temperature until it reaches 220°F, about 15-20 minutes. Watch for foam to subside and the jam to become glossy. Be cautious as it nears 220°F, as it will bubble vigorously.
  • Pour the jam into jars once it reaches 220ºF to 222ºF, which takes about 25 to 30 minutes. Turn off the heat when the foam settles. If there's excess foam, remove it with a spoon or stir in 1/2 teaspoon of butter to eliminate it. Your jam is now ready for canning. Check for readiness by cooling a spoonful on a plate - it should be thick and glossy, not running down the plate. Use a jar lifter to remove hot jars from the canner, draining the water. Place jars on prepared towels on the countertop. Fill jars using a funnel and ladle, leaving 1/4 inch of space from the rim. Wipe the rim clean, then place a lid on the jar and screw on the band fingertip tight. Repeat for remaining jars.
  • Prepare the canner: Place the hot water bath canner on a front burner and heat on high until boiling. Using a jar lifter, gently lower filled jars into the boiling water. Ensure jars are fully submerged. Boil for 5 minutes, then turn off heat and let sit for 5 more minutes before removing.
  • To cool and store the jam, transfer the jars onto kitchen towels and let them cool for 12 to 24 hours without retightening any loose bands. Once fully cooled, gently tap the lids to ensure they are sealed properly. Reboil and repeat the canning process if needed. Remove bands, wash jars, dry them, label, and store in a dark pantry for up to two years. Enjoy the recipe? Please leave a review below!

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