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Peach Pineapple Jam Recipe
|Peaches||1 Pound, peeled, pitted and chopped|
|Crushed pineapple in unsweetened juice||1 Cup (16 tbs), undrained|
|Lemon juice||2 Tablespoon|
|Sugar||4 Cup (64 tbs)|
|Light corn syrup||1 Cup (16 tbs)|
|Powdered pectin||1 Tablespoon (1 Package)|
|Water||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 4460 Calories from Fat 16
% Daily Value*
Total Fat 2 g2.8%
Saturated Fat 0.09 g0.43%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 361.5 mg15.1%
Total Carbohydrates 1160 g386.7%
Dietary Fiber 8.9 g35.7%
Sugars 976.3 g
Protein 6 g12.5%
Vitamin A 29.7% Vitamin C 112.9%
Calcium 8.2% Iron 6.8%
*Based on a 2000 Calorie diet
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.
Let stand until set, up to 24 hours.