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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 16 |
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Pineapples were on sale and I remembered a jam I made with my mom way back when after we had some pineapple punch leftovers after a party... Ingredients:
2 pineapple |
3 small peaches |
1 mango |
1/2 lb strawberry |
500 ml white wine |
2 cups sugar |
2 (1 3/4 ounce) boxes no-sugar-needed pectin |
Directions:
1. Peel and core pineapple; cut into small pieces. Peel mango and cut into pieces. Wash peaches and cut into pieces. Wash strawberries.
2. Put all fruits in a large pot add wine and pectin and puree.
3. Bring to a boil then take of heat to add sugar. After adding sugar bring to a rolling boil again. Boil for 3 minutes.
4. Fill jam into Mason jars (I ended up with a little more than 8 6oz jars). Make sure rims are clean before closing lids.
5. I do not can my jams but just make sure the lids pop - indicating the vacuum inside the jars - and then store them for up to a year at room temperature.
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