Peach Pineapple Jam

Submitted by QueenJellyBean

"This is SO yummy! The nice touch of the maraschino cherries gives it a nice taste and makes the jam pretty as well. This looks wonderful in gift baskets!"

 

• Ready In: 35mins
• Ingredients: 6
• Yields: 7 half pint jars
• Serves: 112

ingredients

• 3 cups peaches, chopped fine (about 2.5 lbs)
• 1 cup crushed pineapple, drained
• 1⁄4 cup lemon juice
• 1⁄4 cup maraschino cherry, chopped
• 1 (2 ounce) package pectin (MCP brand)
• 5 1⁄2 cups sugar

directions

1. In a large kettle, combine peaches that have been washed, peeled, pitted and chopped with pineapple, lemon juice and cherries.
2. Add pectin and mix together.
3. Over medium high heat, bring to a boil stirring constantly.
4. 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.
5. When it reaches the full rolling boil, boil for 4 minutes.
6. Remove from heat and continue to stir for a couple minutes. If need be, skim foam off the top. Pour into hot jars.
7. 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.
8. After 5 minutes, turn right side up and let sit in an area free from drafts until cooled.
9. If desired you can water process. Either way if the jar does not seal, put it in the fridge and use it first.

Reviews

[Sunny K.]

I love this recipe. Delicious. I left out the cherries as I love the peach color and taste. I am giving jars away for Christmas.

 

[cfletcher]

Outstanding is all I can say! I didn't add the cherries as I wanted to keep the peach colour. I tasted it afterwards and wow.....I can't wait to put this on a scone or bagel ! Yummy for the tummy! This will definitely be a keeper !

 

[Whiskerkitty]

Made as directed but used water bath method and processed for 10 minutes. Very good and pretty in the jars.

 

[rysharen]

I'm going to make this really soon. The ONLY way to make sure the lids seal and everything is right is to waterbath jam. I would NEVER EVER just turn the jar upside down and think this is a safe way to seal the jars.

 

[Tinkerbell]

I have to preface this review with the admission that this is my very FIRST time making jam. I also bought the ingredients with the intention of making it several days ago (with my new pressure canner) but got too sick to do it until today. In the meantime, my teen & my tot started snacking on the ingredients! The recipe I ended up making is going to sound like I should just not bother to review, but I wouldn't feel right about not reviewing. Please don't hold it against me. :) Okay, here goes... I had 3 peaches and ONE maraschino cherry left, along with two whole, fresh pineapples. The peaches gave me one cup, the two pineapple gave me 3 cups (which I ran through the VitaMix to "crush" it, then drained well) and the one cherry made the whole mixture look like an old-time can of fruit cocktail, where we all fought over the one cherry cut in half; even though I cut mine into six tiny pieces. :D I really wanted the cherry flavor though, so I took a chance and used 1/4 cup of the juice & reduced the lemon to 2 Tablespoons. I also ran out of sugar at 4 cups (using half regular & half baker's sugar). I'm so sorry for all the changes & I definitely intend on making this recipe EXACTLY as written next time! As for today's results, I've totally surprised myself! Not only did I get through the water bath with only 3 fingers getting steam burned and two loads of dishes, but my family is totally impressed that I successfully made this delicious jam! So far we've only tried it on toast, but I can't wait to put it on French toast, pancakes & ice cream! Today's Franken-version has a nice sweet & sour taste to it and the slightly chunky texture from some pineapple not getting pureed fully, is really pleasant. Thank you for sharing your recipes, QJB! I'm sure I'll be trying many, many more of them! :D