Ingredients
64
64 servings
- •8 overripe peaches, peeled and halved
- •1 ripe pineapple, peeled and cut into 1-inch pieces
- •2 lemons, juiced
- •7 tablespoons regular pectin
- •4 cups white sugar
Instructions
- Immerse 8 to 10 half-pint jars in simmering water until sauce is ready. Wash lids and rings in warm soapy water. Set aside.
- Combine peaches and pineapple in a large pot. Cook and stir over medium heat until fruit juices are released, 6 to 10 minutes. Add lemon juice, stirring continuously. Add sugar and stir. Add pectin; cook and stir until slightly thickened, about 2 minutes.
- Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw on rings finger-tight.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
Nutritional Facts
Per 64 servings
- Calories: 56
- Carbohydrate: 15g
- Fiber: 0g
- Protein: 0g
- Sugar: 14g
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