Peach Pineapple Jam - No Pectin Required
I know what most of you are thinking... yuck or even weird.. It's definitely NOT either. YUMMY is often said with this old family recipe. Simple and easy to make. Can substitute Splenda for sugar as well and still sets up just fine.
I know what most of you are thinking... yuck or even weird.. It's definitely NOT either. YUMMY is often said with this old family recipe. Simple and easy to make. Can substitute Splenda for sugar as well and still sets up just fine.
- Carbohydrate 74.3891486144 g
- Cholesterol 0 mg
- Fat 0.6803885544 g
- Fiber 7.93786633281894 g
- Protein 3.0617484948 g
- Saturated Fat 0.05102914158 g
- Serving Size 1 1 Recipe (1745g)
- Sodium 390686.311027511 mg
- Sugar 66.451282281581 g
- Trans Fat 0.32885446796 g
- Calories 283 calories
Step-by-step
- Mix together peaches, pineapple and sugar.
- Boil for 15 minutes.
- Watch carefully and stir constantly.
- Turn off stove and add Jello.
- Stir until Jello is dissolved completely.
- Pour into hot jars and seal.
Standard preserves rely on precise ratios of commercial fruit pectin and acid to thicken, but this preparation uses a gelatin base and high heat to achieve structure instead. Managing moisture and sugar concentrations is critical for success when making preserves without boxed additives.
- Use a heavy-bottomed stockpot with a wide diameter to allow rapid evaporation during the 15-minute boiling phase.
- Stir constantly with a heat-resistant silicone spatula to prevent high sugar concentrations from scorching on the base of the pan.
- Remove the vessel entirely from the heat source before dissolving the gelatin mix to avoid degrading its setting properties.
- Scale quantities proportionally if adjusting batch sizes, keeping fruit and sugar ratios balanced to ensure proper gelling.
Hot sterile jars must be filled immediately while the mixture remains near boiling point to guarantee an airtight seal during cooling. Proper storage in a cool, dark pantry preserves color and flavor stability for up to twelve months.
