- 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
- 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. Yield: 13 cups.
Reviews for Pretty Peach Jam
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I just made this jam, and I use exactly what the recipe called for. It was very easy to prepare, and was already jelling before I got all the liquid in my containers. I tasted the jam, when it had cooled, and it was delicious. If you are looking for a very easy freezer jam recipe for peaches, I recommend this recipe.
I am going to make this recipe this season but I am wanting to can it. I live at 2,000 ft so I always add to my hot water baths but now I am concerned about making this and it not remaining good and am wondering if I should use my pressure cooker. Can anyone give me some good advice?
Yes. I canned mine in a hot water bath. no problems.
I love this combination of flavors. It's probably my favorite of the peach jam recipes I made last fall.
Have a question on this recipe. Can it be canned in water bath as well as freeze?