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
Prepare your jars for canning. Peel and dice your peaches, pineapple, and kiwi.
As you can see, I didn't finely dice...I'll know better next time. In a large saucepan, combine the fruit and sugar.
Boil, stirring occasionally, until the temperature of the jam reaches between 218-220 degrees.
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.