Peach Pineapple Jam
Capture the essence of summer with this irresistibly sweet and tangy Peach Pineapple Jam! Bursting with the natural flavors of juicy peaches and tropical pineapple, this easy-to-make homemade jam is perfect for spreading on toast, drizzling over yogurt, or layering in desserts. With just a handful of fresh ingredients—golden peaches, crushed pineapple, a hint of zesty lemon juice, and fruit pectin—this recipe comes together in under an hour and yields a shelf-stable preserve that can be enjoyed year-round. The recipe also includes step-by-step instructions for proper canning to ensure a perfect seal and long-lasting freshness. Whether you're an experienced jam-maker or a beginner, this delightful preserve is a must-try for its vibrant flavor and versatility.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups (peeled, pitted, and finely chopped) Fresh peaches
- 1 cup (drained) Crushed pineapple
- 4 cups Granulated sugar
- 2 tablespoons Lemon juice
- 1 box (1.75 ounces) Fruit pectin
Instructions
Start by preparing the peaches: blanch them in boiling water for 30 seconds, transfer to an ice bath, and then peel off the skins. Pit and finely chop the peaches until you have 4 cups.
In a large, heavy-bottomed pot, combine the chopped peaches, crushed pineapple, lemon juice, and fruit pectin. Stir well to ensure the pectin dissolves evenly.
Place the pot on medium-high heat and bring the mixture to a rolling boil, stirring frequently to prevent sticking.
Add the granulated sugar all at once and stir until completely dissolved. Return the mixture to a full rolling boil and let it boil hard for 1 minute, continuing to stir.
Remove the pot from heat and skim off any foam that forms on the surface using a spoon.
Carefully ladle the hot jam into sterilized jars, leaving 1/4-inch headspace at the top. Wipe the rims clean with a damp cloth, place the lids on top, and tighten the bands until fingertip-tight.
Process the jars in a boiling water bath for 10 minutes to seal them. Adjust the time as needed based on your altitude.
Remove the jars from the water bath and place them on a towel-lined counter to cool undisturbed for 12-24 hours. Check that the lids have sealed properly by pressing in the center; they should not flex up and down.
Store sealed jars in a cool, dark place for up to 1 year. Refrigerate any opened jars and consume within 3 weeks.
Nutrition Facts
Calories |
3565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.1 g | 4% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2 mg | 0% | |
| Total Carbohydrate | 934.3 g | 340% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 914.2 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 2102 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
