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Pineapple-Peach Jam

Breakfast 🍳Dessert 🍰Side Dish 🥗Snack 🍿 Low-CarbLow-SodiumHeart-Healthy ❤️Gluten-FreeVegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️Pescatarian 🐟

This pineapple-peach jam pairs sunny tropical sweetness with a hint of citrus for a bright, fruit-forward bite. It sets softly for a spoonable texture that’s great on toast, swirled into yogurt, or served warm alongside savory mains and cheeses. A vibrant preserve for breakfasts, gifting, and summer gatherings.

  • Prep30 mins
  • Cook30 mins
  • Serves64
  • DifficultyMedium
Pineapple-Peach Jam
  1. 1

    Check 8 to 10 half-pint jars for cracks and the rings for rust, discarding any that are damaged. Submerge them in simmering water until the jam is ready. Wash new, unused lids and rings in warm, soapy water.

  2. 2

    Cook and stir the peaches and pineapple in a large pot over medium heat until the fruit releases its juices, 6 to 10 minutes; stir in the lemon juice. Stir in the sugar, then stir in the pectin; cook and stir until slightly thickened, about 2 minutes.

  3. 3

    Ladle the hot jam into hot, sterilized jars, filling to within 1/4 inch of the tops. Run a clean knife or thin spatula around the inside of the jars to release any air bubbles. Wipe the rims with a damp paper towel to remove any residue. Place the lids on and screw the rings on tightly.

  4. 4

    Set a rack in the bottom of a large stockpot and fill it halfway with water. Bring to a boil and lower the jars, spaced 2 inches apart, into the boiling water using a holder. Add more boiling water to cover the jars by at least 1 inch. Return to a rolling boil, cover, and process for 10 minutes.

  5. 5

    Lift the jars out of the stockpot and let them rest, spaced several inches apart, until cool. Press the centers of the lids with a finger to confirm the lids do not flex up or down. Remove the rings for storage and keep in a cool, dark place.