Sarah JamesMaking peach and pineapple jam now can give you sunshine in a jar all winter long. Its blend of tart and sweet flavours is my favourite. Use it to glaze ham , spread it on toast, or stir it into yoghurt. Give them as gifts to friends and family all year long.
Ingredients
- 5 cups (2 pounds) fresh or frozen peaches, not peeled, chopped
- 5 cups (2 pounds) fresh or frozen pineapple chunks that have been thawed
- 9 cups (approximately 4 pounds) ) sugar
- 1/4 cup fresh or bottled lemon or lime juice
- Unsalted butter or margarine, half a teaspoon (optional)
Method Of Preparing The Peach Pineapple Jam
Fruit should be macerated by combining peaches, pineapple, sugar, and lemon or lime juice in a sizable, heavy-bottomed pot. The mixture should be stirred together using a large wooden spoon. Give the fruit an hour to macerate in the sugar and lemon juice. By doing this, the fruit’s juices will be extracted.
Don’t drain and toss the liquids released by frozen and thawed peaches and pineapple. Put them inside the pot. The thawed fruit does not require maceration.
Prepare The Cans
Wash 10 (8-ounce) canning jars, lids, and bands with hot water and dish soap. The lids and bands should be put in a big dish, and the jars should be placed upside down on a drying rack.
Put the jars in a hot water bath, and then chill them. Near my stove, I like to use the countertop. Place two sizable, spotless kitchen towels on the counter.
A ladle and jam funnel should be placed nearby, After adding jam, you will use them to clean the jar rims.
You can place empty jars into a hot water bath that is filled two thirds with water and placed over medium heat. Jars are inserted right side up and completely submerged.
Put it in the background so it won’t get in the way. When it begins to boil, put a lid on top and turn down the heat so that the water only just simmers while the jam cooks. Thus, it will happen quickly.
Cooking The Jam
Stir the fruit. There ought to have been some liquid expelled. Stirring occasionally, set the saucepan over medium-high heat and bring the contents to a boil. Use the biggest wooden spoon you own while wearing heat-resistant cooking mitts. If you’re not careful, the jam will burn you when it bubbles and splatters while cooking.
Reduce the heat to medium-low once the jam has reached a boil. To prevent the jam from burning, stir around once per minute. You should also check the temperature occasionally with an instant-read thermometer. As an alternative, you might use a candy thermometer fastened to the pot’s side. You’re aiming for 220°F.
The jam will go through a few phases while it cooks and increases in temperature. Jam will initially begin to boil up the edges of the pot and froth will start to form. The froth will eventually go away as it gets closer to its final temperature, and the jam will start to look glossier. Be especially cautious since it will burble like hot lava just before it reaches 220°F.
Can The Jam
Turn off the heat when the jam reaches 220°F to 222°F (this takes 25–30 minutes, depending on the size of your pot). Scrape out any extra foam from the top with a spoon or mix in 1/2 teaspoon of butter to do so without wasting any jam.
You can now can your jam. You could test the jam , checking the temperature can accurately indicate whether it is ready , Scoop out some jam and place it on a tray to cool. When you tilt the plate, the jam shouldn’t run off and should be thick and shiny.
Pour the water into the canner as you remove the heated jars using a jar lifter. On the prepared kitchen towels on the countertop, arrange the empty jars.
Put the funnel in the container. Fill the jam in the jar with the ladle up to 1/4 inch from the rim. Wipe the jar’s rim clean by using the prepared damp dishrag or paper towel to remove any remaining jam. After placing a lid on the container, tighten the band.
Avoid overtightening the band instead, make sure it is tightly screwed on using your fingertips. The band should be “fingertip tight.” Fill and cap the remaining jars.
Storage of the Peach and Pineapple Jam
The sealed, completely cooled jars should have their bands removed. To get rid of any remaining sticky jam, run running water over the bands and jars. Apply labels to the jars then dry them off with a clean kitchen towel. You can use them for one to two years.