Ingredients
- 3 pounds peaches (peeled and cut into wedges, 8 medium peaches)
- 1 orange, whole (small unpeeled navel orange, cut into wedges)
- 2 cans (16 ounces) crushed pineapple (undrained, 8 ounce each can)
- 60 grams maraschino cherries (12 cherries)
- 3 tablespoons maraschino cherry juice
- 2 packages (1 3/4 ounces) powdered fruit pectin (1 3/4 ounce each package)
- 10 cups granulated sugar
How to Make
-
Step 1: Rinse thirteen 1-cup plastic containers and lids with boiling water.
-
Step 2: Dry thoroughly.
-
Step 3: In a blender or food processor, cover and process fruits and cherry juice in batches until smooth.
-
Step 4: Transfer to a large stockpot;
-
Step 5: Stir in pectin and bring to a rolling boil over high heat, stirring frequently.
-
Step 6: Add sugar and return to a rolling boil.
-
Step 7: Boil 2 minutes, stirring constantly.
-
Step 8: Remove from heat.
-
Step 9: Immediately fill all containers to within 1/2 in. of tops.
-
Step 10: Wipe off top edges of containers with white vinegar
-
Step 11: Immediately cover with lids.
-
Step 12: Let stand at room temperature 24 hours.
-
Step 13: Jam is now ready to use.
-
Step 14: Refrigerate up to 3 weeks or freeze up to 1 year.
-
Step 15: Thaw frozen jam in refrigerator before serving.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.