This pineapple-peach jam recipe is versatile and can be served similarly to a warm duck sauce with savory dishes or offered as a delicious jam when cold.
Preparation Time
30 mins
Cooking Time
30 mins
Total Time
60 mins
Calories
56 Calories
Recipe Instructions
Step 1
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.
Step 2
Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
Step 3
Inspect 8 to 10 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
Step 4
Cook and stir peaches and pineapple in a large pot over medium heat until fruit juices are released, 6 to 10 minutes; stir in lemon juice. Add sugar, stir, then add pectin; cook and stir until slightly thickened, about 2 minutes.
Step 5
Transfer jam into hot sterile 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 rings on tightly.
Ingredients
2 lemons, juiced
4 cups white sugar
8 overripe peaches, peeled and halved
1 ripe pineapple, peeled and cut into 1-inch pieces
