Peach and Pineapple Jam

Making peach and pineapple jam now can give you sunshine in a jar all winter long. Its blend of tart and sweet flavours is my favourite. Use it to glaze ham , spread it on toast, or stir it into yoghurt. Give them as gifts to friends and family all year long.

Ingredients

5 cups (2 pounds) fresh or frozen peaches, not peeled, chopped

5 cups (2 pounds) fresh or frozen pineapple chunks that have been thawed

9 cups (approximately 4 pounds) ) sugar

1/4 cup fresh or bottled lemon or lime juice

Unsalted butter or margarine, half a teaspoon (optional)

Method Of Preparing The Peach Pineapple Jam

Fruit should be macerated by combining peaches, pineapple, sugar, and lemon or lime juice in a sizable, heavy-bottomed pot. The mixture should be stirred together using a large wooden spoon. Give the fruit an hour to macerate in the sugar and lemon juice. By doing this, the fruit’s juices will be extracted.

Don’t drain and toss the liquids released by frozen and thawed peaches and pineapple. Put them inside the pot. The thawed fruit does not require maceration.

Prepare The Cans

Wash 10 (8-ounce) canning jars, lids, and bands with hot water and dish soap. The lids and bands should be put in a big dish, and the jars should be placed upside down on a drying rack.

Put the jars in a hot water bath, and then chill them. Near my stove, I like to use the countertop. Place two sizable, spotless kitchen towels on the counter.

A ladle and jam funnel should be placed nearby, After adding jam, you will use them to clean the jar rims.

You can place empty jars into a hot water bath that is filled two thirds with water and placed over medium heat. Jars are inserted right side up and completely submerged.

Put it in the background so it won’t get in the way. When it begins to boil, put a lid on top and turn down the heat so that the water only just simmers while the jam cooks. Thus, it will happen quickly. itsjustrecipe