Monday, June 25, 2012

Pineapple Peach Jam Tutorial

I walked into my local grocery store and smell of fresh peaches overwhelmed me. I always know that the fruit is good when I smell it before I see it. So I grabbed a bunch of peaches and a pineapple and practically skipped to the register. Once I got home, I got started on this jam. I threw a kiwi into the equation because it was all alone in my fruit bowl at home, but you can omit it.

Pineapple Peach Jam

Ingredients


4 cups of finely diced peaches
2 cups of finely diced pineapple
1 kiwi, finely diced
4 cups granulated sugar
6- half pint canning jars

Step 1

Prepare your jars for canning. Peel and dice your peaches, pineapple, and kiwi.

Step 2

As you can see, I didn't finely dice...I'll know better next time. In a large saucepan, combine the fruit and sugar.

Step 3

Boil, stirring occasionally, until the temperature of the jam reaches between 218-220 degrees.


Step 4


Skim the foam off the top of the jam and ladle the hot jam into the prepared jars, leaving 1/4 inch headspace. Wipe rim with paper towel, secure lid and band and process in boiling water for 10 minutes. Remove canner from heat, wait 5 minutes and remove the jars. Cool and store. Check back after 24 hours to make sure they have sealed.

3 comments:

Anonymous said...

how do you make sure they have sealed?

Anonymous said...

If the lid doesn't make a "pop" sound when you push on it, then it's sealed. The pop sound means there is no suction holding down the lid.

Anonymous said...

And you don't have to use pectin?