Peach Pineapple Jam Recipe
Ingredients
| Peaches | 1 pound, chopped | |
| Crushed pineapple | 1 Cup (16 tbs), undrained | |
| Lemon juice | 2 Tablespoon | |
| Sugar | 4 Cup (16 tbs) | |
| Light corn syrup | 1 Cup (16 tbs) | |
| 1 package powdered pectin | ||
| Water | 3/4 Cup (16 tbs) | |
Directions
Measure 1 1/4 cups chopped peaches into a large mixing bowl.
Stir in the undrained pineapple and lemon juice.
Add sugar and corn syrup, mix well and let stand 10 minutes.
Combine pectin and water in a small saucepan.
Bring to a boil; boil 1 minute, stirring constantly.
Add pectin to fruit mixture; stir 3 minutes.
Pour into can or freeze jars, leaving 1/2-inch head space.
Adjust caps.
Let stand until set, up to 24 hours.
Freeze.
Stir in the undrained pineapple and lemon juice.
Add sugar and corn syrup, mix well and let stand 10 minutes.
Combine pectin and water in a small saucepan.
Bring to a boil; boil 1 minute, stirring constantly.
Add pectin to fruit mixture; stir 3 minutes.
Pour into can or freeze jars, leaving 1/2-inch head space.
Adjust caps.
Let stand until set, up to 24 hours.
Freeze.
Chef
