Homemade Pineapple Peach Jam Recipe

Ingredients

• 8 overripe peaches, peeled and halved
• 1 ripe pineapple, peeled and cut into 1-inch pieces
• 2 lemons, juiced
• 4 cups white sugar
• 7 tablespoons regular pectin

Instructions

1. Check 8 to 10 half-pint jars for any damage like cracks or rust, and discard any that aren't in perfect condition. Keep them in simmering water until the jam is ready. Wash new lids and rings with warm, soapy water.
2. In a large pot, cook the peaches and pineapple over medium heat, stirring until they release their juices, about 6 to 10 minutes. Add lemon juice. Then, stir in sugar and pectin. Continue to cook and stir until the mixture thickens slightly, approximately 2 minutes.
3. Fill the hot, sterilized jars with the hot jam, leaving about ¼ inch of space at the top. Use a clean knife or spatula to remove any air bubbles from the insides of the jars. Wipe the rims with a damp paper towel to ensure they are clean. Place the lids on top and tighten the rings securely.
4. Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil and carefully lower the jars into the boiling water, ensuring they are 2 inches apart. Add more boiling water until the jars are covered by at least 1 inch. Return to a rolling boil, cover the pot, and process for 10 minutes.
5. Take the jars out of the stockpot and let them sit several inches apart until they are cool. Press the centers of the lids to check that they don't move. Remove the rings for storage and keep the jars in a cool, dark place.

Nutrition

• Calories: 56 kcal
• Fiber Content: 0 g
• Sugar Content: 14 g
• Sodium Content: 1 mg
• Protein Content: 0 g
• Carbohydrate Content: 15 g
• Unsaturated Fat Content: 0 g