Peach Pineapple Jam No Pectin Required Recipes

Steps:

• 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.

Steps:

• Mix together peaches, pineapple and sugar.
• Boil for 15 minutes.
• Watch carefully and stir constantly.
• Turn off stove and add Jello.
• Stir until Jello is dissolved completely.
• Pour into hot jars and seal.

Steps:

• Place the peaches in boiling water for 1 minute, or until the skins loosen.
• Then plunge them in ice water.
• Slip off the skins, halve the fruit and remove the pits.
• Cut the peaches into 1 inch pieces.
• In a large, non-reactive pot, mix the peaches, sugar, ginger, lemon juice and allspice.
• Simmer over medium heat for 30 minutes, or until the mixture thickens and mounds on the spoon.
• Ladle into jars and store in the fridge for up to 2 months.

Steps:

• In a large kettle, combine peaches that have been washed, peeled, pitted and chopped with pineapple, lemon juice and cherries.
• Add pectin and mix together.
• Over medium high heat, bring to a boil stirring constantly.
• Add the sugar all at once, mix well and return to a full rolling boil, adding 1/2 tsp butter if needed to reduce foaming.
• When it reaches the full rolling boil, boil for 4 minutes.
• Remove from heat and continue to stir for a couple minutes. If need be, skim foam off the top. Pour into hot jars.
• If needed wipe edge of jars and then put lids and rings on. Get them as tight as you can by hand and turn upside down. Set timer for 5 minutes.
• After 5 minutes, turn right side up and let sit in an area free from drafts until cooled.
• If desired you can water process. Either way if the jar does not seal, put it in the fridge and use it first.