Peach Pineapple Jam

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• 8 cups of chopped fresh peaches, blanched, skinned, pitted and chopped or 8 cups canned peaches, chopped with the juice
• 1 (20 ounce) can crushed pineapple in juice (this is for canned pineapple, not fresh)
• 2 (6 ounce) packages orange jell-o
• 2 (1 3/4 ounce) packages sure-jell
• 2 tablespoons margarine or 2 tablespoons butter
• 2 cups water
• 6 cups sugar
• 1/2 cup chopped maraschino cherry (optional)

Recipe

• 1 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.
• 2 in large stockpot, add 8 cups of chopped fresh peaches with any juice, or canned chopped peaches with juice.
• 3 measure crushed pineapple and juice.
• 4 add enough water to measure 3 1/2 cups.
• 5 add to stockpot.
• 6 add orange jello pkgs and sure-jell.
• 7 add margarine or butter.
• 8 stir with a wooden spoon to mix.
• 9 add 2 cups water.
• 10 heat to a boil.
• 11 add sugar all at once.
• 12 stir constantly so it does not scorch. boil for one full minute, a rolling boil that you cannot stir down.
• 13 take off heat.
• 14 skim off foam.
• 15 add maraschino cherries if desired. stir.
• 16 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.
• 17 have a canner ready to place jars in hot water bath for 10 minutes. take out with tongs and place on towel padded counter.
• 18 you will hear a pop and the seal will be dented in when sealed.
• 19 12-15 1/2 pint jars with seals and rings.
• 20 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!