Pineapple Peach Freezer Jam
You can make peach jam without cooking the peaches but minimal
cooking does release the flavor. In this case, we enhanced the flavor
with the addition of crushed pineapple.
2 1/2 cups chopped and cooked peaches
3/4 cup crushed pineapple
1/4 cup lemon juice
1 package pectin, MCP or equal
4 1/2 cups granulated sugar
1 cup light corn syrup
1. Wash and dry the five pint-sized jam jars or plastic containers. Make sure the lids fit tightly.
2. Peel the peaches and chop them into fine pieces. Cook the
peaches until bubbly and soft. Measure the fruit to make certain that
you have the right amount. Place the measured fruit in the bowl of your
stand-type mixer. Add the pineapple and lemon juice.
3. Using the paddle attachment, stir in the pectin thoroughly.
Turn the mixer to the lowest setting and let the mixer run for ten
minutes. Let sit for 20 minutes.
4. Add the corn syrup into the fruit mixture. The corn syrup
reduces the likelihood of sugar crystallization. Add the sugar and stir
with the mixer until it is completely dissolved and no longer grainy,
about five minutes.
5. Immediately, pour the jam into your prepared containers
leaving 1/2 inch clearance for expansion while freezing. Let the jars
stand on the counter for 24 hours to allow the pectin to set then
1. Using the paddle and your stand type mixture will incorporate
air in into your jam. The jam will be opaque and lighter color but
2. Once the pectin begins to set up thickening the jam, do not
stir. Continuing to stir will break down the pectin and make for a
I like the recipe but I have a ? about it Salsa. Have you made this? In the notes it says not to stir once the pectin begins to set up, ( and it will have begun to set up after 20 minutes of sitting which the recipe calls for)but, how are you going to incorporate the corn syrup and sugar if you dont stir it? because the next step is to put it into the containers so there would be no more stirring anyway.If you've made this jam, would you let me know what you did and how it turned out please?I have never had good luck with peach or pineapple jam so that's why i'm questioning this one LOL There is just not enough natural pectin in either of these fruits to make a nice think jam without it being syrupy has been my experience.
Deonia I have not made this recipe - I have just posted as it was
OK hon, I just thought you could give me some idea, if you had,about the setting up of the jam. have a good one!
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