Peach Pineapple Jam

READY IN: 1hr 20mins


  • 8
    cups of chopped fresh peaches, blanched, skinned, pitted and chopped or 8 cups canned peaches, chopped with the juice
  • 1
    (20 ounce) can crushed pineapple in juice (this is for canned pineapple, not fresh)
  • 2
    (6 ounce) packages orange Jell-O
  • 2
    (1 3/4 ounce) packages Sure-Jell
  • 2
    tablespoons margarine or 2 tablespoons butter
  • 2
    cups water
  • 12
    cup chopped maraschino cherry (optional)


  • 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!