Pineapple Peach Jam Recipes

Steps:

• Heat five 12-ounce jars in simmering water until ready for use. Wash lids and rings in warm soapy water.
• Mix peaches, sugar, lemon juice, cinnamon, nutmeg, and allspice in a large pot. Bring to a boil; cook, stirring occasionally, until peaches are soft, about 15 minutes. Remove from heat.
• Mash peaches with an immersion blender or potato masher to desired size and texture. Return to the heat; continue cooking jam until thickened, about 10 minutes more.
• Pack jam into hot jars, filling to within 1/4 inch of the top. Wipe rims with a clean, damp cloth. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower in jars using a holder, placing them 2 inches apart. Pour in more boiling water to cover the jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 12 hours. Press the top of each lid with a finger, ensuring that lid does not move up or down and seal is tight.

Steps:

• In a large kettle, combine peaches that have been washed, peeled, pitted and chopped with pineapple, lemon juice and cherries.
• Add pectin and mix together.
• Over medium high heat, bring to a boil stirring constantly.
• Add the sugar all at once, mix well and return to a full rolling boil, adding 1/2 tsp butter if needed to reduce foaming.
• When it reaches the full rolling boil, boil for 4 minutes.
• Remove from heat and continue to stir for a couple minutes. If need be, skim foam off the top. Pour into hot jars.
• If needed wipe edge of jars and then put lids and rings on. Get them as tight as you can by hand and turn upside down. Set timer for 5 minutes.
• After 5 minutes, turn right side up and let sit in an area free from drafts until cooled.
• If desired you can water process. Either way if the jar does not seal, put it in the fridge and use it first.

Steps:

• In a large saucepan or Dutch oven, combine zucchini, sugar, lemon juice and pineapple with juice; bring to a boil. Cook, stirring often, at a full boil 10 minutes. , Remove from heat; stir in gelatin. Spoon into clean jelly jars. Cover and cool. Store in the refrigerator up to 3 weeks.

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Peel and pit peaches. Finely chop or grind fruit. Measure exactly 2-1/4 cups prepared peaches into large bowl. Measure exactly 1 cup crushed pineapple with juice into bowl with peaches. Stir in lemon juice.
• Stir pectin into prepared fruit mixture in bowl. Let stand 30 min., stirring every 5 min. Stir in corn syrup. Gradually add sugar, stirring until well blended after each addition. Stir an additional 3 min. or until sugar is completely dissolved and no longer grainy. (A few sugar crystals may remain.)
• Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

Steps:

• Peel the pineapple and grate the flesh -- you should end up with about 2 cups. Put the pineapple and water in a small saucepan and cook over medium-low heat until the pineapple is soft, about 35 minutes.
• Add the sugar and lime juice and stir to combine. Cook until the mixture has thickened, about 45 to 60 minutes. Spoon the jam into a 16-ounce jar with a tight-fitting lid. Store it in the refrigerator for up to 3 months.

Steps:

• Wash jars, place in 9X13 metal pan upside down with two cups of water in pan.Heat oven to 225*. Put pan in oven. Place seals in a saucepan, heat on low, seals should be hot.
• In large stockpot, add 8 cups of chopped fresh peaches with any juice, or canned chopped peaches with juice.
• Measure crushed pineapple and juice.
• Add enough water to measure 3 1/2 cups.
• Add to stockpot.
• Add orange jello pkgs and sure-jell.
• Add margarine or butter.
• Stir with a wooden spoon to mix.
• Add 2 cups water.
• Heat to a boil.
• Add sugar all at once.
• Stir constantly so it does not scorch. Boil for one full minute, a rolling boil that you cannot stir down.
• Take off heat.
• Skim off foam.
• Add maraschino cherries if desired. Stir.
• Fill jars, 1/4 inch head room. Wipe the neck edge and top of each filled jar with damp clean cloth, seal and tighten with ring.
• Have a canner ready to place jars in hot water bath for 10 minutes. Take out with tongs and place on towel padded counter.
• You will hear a pop and the seal will be dented in when sealed.
• 12-15 1/2 pint jars with seals and rings.
• Remember thuis takes time to seal, it is hot when it comes out of the canner so let it cool. If not set up overnight, use the recipe Liquid Cement #151544. It is not mine but hats off to cook who make it, it works!

Steps:

• Mix together peaches, pineapple and sugar.
• Boil for 15 minutes.
• Watch carefully and stir constantly.
• Turn off stove and add Jello.
• Stir until Jello is dissolved completely.
• Pour into hot jars and seal.

Steps:

• Rinse thirteen 1-cup plastic containers and lids with boiling water. Dry thoroughly. , In a blender or food processor, cover and process fruits and cherry juice in batches until smooth. Transfer to a large stockpot; stir in pectin and bring to a rolling boil over high heat, stirring frequently. Add sugar and return to a rolling boil. Boil 2 minutes, stirring constantly. , Remove from heat. Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers. Immediately cover with lids. Let stand at room temperature 24 hours. , Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.