Peach Pineapple Jam No Pectin Required Food

PEACH PINEAPPLE JAM

Steps:

• Wash jars, place in 9X13 metal pan upside down with two cups of water in pan.Heat oven to 225*. Put pan in oven. Place seals in a saucepan, heat on low, seals should be hot.
• In large stockpot, add 8 cups of chopped fresh peaches with any juice, or canned chopped peaches with juice.
• Measure crushed pineapple and juice.
• Add enough water to measure 3 1/2 cups.
• Add to stockpot.
• Add orange jello pkgs and sure-jell.
• Add margarine or butter.
• Stir with a wooden spoon to mix.
• Add 2 cups water.
• Heat to a boil.
• Add sugar all at once.
• Stir constantly so it does not scorch. Boil for one full minute, a rolling boil that you cannot stir down.
• Take off heat.
• Skim off foam.
• Add maraschino cherries if desired. Stir.
• Fill jars, 1/4 inch head room. Wipe the neck edge and top of each filled jar with damp clean cloth, seal and tighten with ring.
• Have a canner ready to place jars in hot water bath for 10 minutes. Take out with tongs and place on towel padded counter.
• You will hear a pop and the seal will be dented in when sealed.
• 12-15 1/2 pint jars with seals and rings.
• Remember thuis takes time to seal, it is hot when it comes out of the canner so let it cool. If not set up overnight, use the recipe Liquid Cement #151544. It is not mine but hats off to cook who make it, it works!

PEACH PINEAPPLE JAM

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.

PEACH PINEAPPLE JAM-- NO PECTIN REQUIRED

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.

MCP® PEACH-PINEAPPLE FREEZER JAM

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Peel and pit peaches. Finely chop or grind fruit. Measure exactly 2-1/4 cups prepared peaches into large bowl. Measure exactly 1 cup crushed pineapple with juice into bowl with peaches. Stir in lemon juice.
• Stir pectin into prepared fruit mixture in bowl. Let stand 30 min., stirring every 5 min. Stir in corn syrup. Gradually add sugar, stirring until well blended after each addition. Stir an additional 3 min. or until sugar is completely dissolved and no longer grainy. (A few sugar crystals may remain.)
• Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

PINEAPPLE LEMON JAM (WITH POMONA'S UNIVERSAL PECTIN)

Steps:

• Prepare Pectin:.
• Mix 3 teaspoons pectin (large envelope) with 3-cups sugar. Set aside.
• Mix 1/2 teaspoons of the calcuim (sm. envelope) with 1/2 cup water. Set aside.
• Scrub then peel the lemons.
• Put the peels in a small sauce pan. Cover with water and simmer for 20-minutes or until the peel can be pierced with a fork. Drain, rinse, cool and chop the peel.
• Remove the excess white pith from the peeled lemons.
• Cut the peeled lemons in quarters. Slice out the white center membrane and discard.
• Puree the peeled lemons in a food processor.
• Into a heavy saucepan, measure 1 teaspoons butter, 2-cups lemon puree, 1-cup chopped peel, 2-cups undrained, crushed pineapple, and 1-cup of wine (for a total of 6-cups).
• If you are short of the 6-cups, just add more wine, pineapple or lemon.
• To the fruit in the pan, add 3 teaspoons prepared calcium water. (The rest of the calcium water can be saved in a little jar for up to two months in the fridge).
• Bring to a hard boil and boil for one minute.
• Add the sugar/pectin mixture and stir vigorously for 2-minutes allowing pectin to dissolve.
• NOTE: At this point you can add an additional one-cup sugar to give the jam a longer "opened jar" refrigerator shelf life.
• Bring back to a boil and boil hard for one minute. Skim foam if necessary.
• Ladle into seven, sterilized half-pint jelly jars, and process only 5-mins.