Peach and Pineapple Jam

1. Stage

Macerate the fruit:  In a very large, heavy-bottomed pot, combine the peaches, pineapple, sugar, and lemon or lime juice. Use a large wooden spoon to stir everything together. Let the fruit sit and macerate in the sugar and lemon juice for 1 hour. This will draw out the juices from the fruit.  If your peaches and pineapple were frozen and thawed, don’t drain and discard the juices they release. Add them to the pot. You don’t have to macerate the thawed fruit.

2. Stage

Meanwhile, set up for canning:  Use dish soap and hot water to wash 10 (8-ounce) canning jars, lids, and bands. Set the jars upside down on a drying rack and place the lids and bands in a large bowl.  You’ll need a clean flat surface with enough space to fill the jars with jam and cool them after they go into a hot water bath. I like to use the countertop right next to my stove. Lay out two large clean kitchen towels on the countertop.  Place a ladle and jam funnel nearby, preferably on a large plate since they’ll be covered in sticky jam soon. Dampen a couple of clean dish rags or paper towels. You’ll use them to wipe the jar rims clean after filling them with jam.  Fill a hot water bath canner two thirds with water, place the empty jars inside, and set the canner on the stovetop over medium heat. The jars go in right side up, fully submerged. Place it on a back burner so that it’s out of the way. When it comes to a boil, cover with a lid and reduce the heat to low so that the water stays at a bare simmer while the jam cooks. That way, it will quickly come up to a boil again when the jam jars are ready for the hot water bath. Keep the jar lifter close by. 

3. Stage

Cook the jam:  Give the fruit a stir. Some liquid should have been released. Place the pot over medium-high heat, and bring it up to a boil, stirring every few minutes. Wear heat resistant kitchen mitts and use the largest wooden spoon you own. The jam bubbles and splatters as it cooks—it’ll burn you if you’re not careful.  Once the jam comes to a boil, reduce the heat to medium. Stir every minute or so to keep the jam from scorching, and periodically check the temperature with an instant-read thermometer . As an alternative, you can use a candy thermometer clipped to the side of the pot. You’re looking for 220°F. As the jam cooks and climbs in temperature, it will go through a couple of stages. At first, foam will form and the jam will boil up the sides of the pot. Then, as it nears its final temperature, the foam will subside, and the jam will become glossier in appearance. When it’s about to reach 220°F, it will burble like hot lava, so be extra careful!

4. Stage

Transfer the jam to into jars: When the jam reaches 220ºF to 222ºF—this takes 25 to 30 minutes depending on the size of your pot—and the foam subsides, turn off the heat. If there is excess foam on top, scrape it off with a spoon or stir in 1/2 teaspoon of butter—it will get rid of the foam without wasting any jam.  Your jam is now ready to can. Although I find that measuring the temperature can reliably determine if the jam is ready, you could test it for doneness: Scoop out a spoonful of jam and let it cool on a plate. The jam should be thick, glossy, and not run down the plate when you tilt it.  Use a jar lifter to remove the hot jars from the canner, pouring out the water into the canner. Place the empty jars on the prepared kitchen towels on the countertop. Place the funnel into a jar. Use the ladle to fill the jar with jam until it is 1/4 inch from the rim. Use the prepared damp dish rag or paper towel to wipe excess jam off the rim of the jar, making sure it is very clean. Place a lid on the jar, then screw on the band. The band should be “fingertip tight”—don’t tighten it forcefully, but make sure it is snugly screwed on with your fingertips. Fill and seal the remaining jars.

5. Stage

Can the jam:  Move the hot water bath canner to a front burner and crank up the heat to high. When the water boils, turn the heat down to medium-low. Use the jar lifter to carefully lower the filled jars into the hot water bath. When all the jars are in, let them boil for five minutes. The jars should be fully submerged. Turn off the heat, then let the jars sit in the hot water bath for 5 more minutes.

6. Stage

Cool and store the jam:  Use the jar lifter to transfer the jars onto the prepared kitchen towels on the countertop. If the bands have loosened, don’t retighten them—it will interfere with the sealing process. Let the jars cool for 12 to 24 hours. Once the jars are fully cooled (never before!), test them by tapping the top of the lids with a finger—the tops should not pop up and down. If any of the lids are not fully sealed, you can bring the jam back up to a boil and repeat the hot water bath canning and cooling process.  Remove the bands from the fully cooled and sealed jars. Wash the bands and jars under running water to remove any traces of sticky jam. Dry the jars with a clean kitchen towel and apply labels (with the name and date!). Store them in a dark pantry, with the bands in a basket nearby, for one to two years. Did you love the recipe? Leave us a review below!