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


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.


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?