Best Pretty Peach Jam Recipes

PRETTY PEACH JAM

Pretty Peach Jam image

This homemade jam has been a favorite in my family for as long as I can remember. It's a delicious medley of fruits, including peaches, cherries, pineapple and orange. -Theresa Beckman, Inwood, Iowa

Provided by Taste of Home

Time 40m

Yield 13 cups.

Number Of Ingredients 7

Ingredients

8 medium peaches, peeled and cut into wedges
1 small unpeeled navel orange, cut into wedges
2 cans (8 ounces each) crushed pineapple, undrained
12 maraschino cherries
3 tablespoons maraschino cherry juice
2 packages (1-3/4 ounces each) powdered fruit pectin
10 cups sugar

Steps:

Rinse thirteen 1-cup plastic containers and lids with boiling water. Dry thoroughly. , In a blender or food processor, cover and process fruits and cherry juice in batches until smooth. Transfer to a large stockpot; stir in pectin and bring to a rolling boil over high heat, stirring frequently. Add sugar and return to a rolling boil. Boil 2 minutes, stirring constantly. , Remove from heat. Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers. Immediately cover with lids. Let stand at room temperature 24 hours. , Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.

Nutrition Facts : Calories 88 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.

PRETTY PEACH JAM RECIPE

Pretty Peach Jam Recipe image

How to make Pretty Peach Jam Recipe

Provided by @MakeItYours

Number Of Ingredients 8

Ingredients

Ingredients
8 medium peaches, peeled and cut into wedges
1 small unpeeled navel orange, cut into wedges
2 cans (8 ounces each) DOLE® Crushed Pineapple in 100% Pineapple Juice, undrained
12 maraschino cherries
3 tablespoons maraschino cherry juice
2 packages (1-3/4 ounces each) powdered fruit pectin
10 cups sugar

Steps:

In a blender or food processor, cover and process fruits and cherry juice in batches until smooth. Transfer to a large stockpot; stir in pectin and bring to a rolling boil over high heat, stirring frequently. Add sugar and return to a rolling boil. Boil for 2 minutes, stirring constantly.
Remove from heat. Pour into jars or plastic containers. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate up to 3 weeks or freeze up to 1 year. Yield: 13 cups.