Peach Pineapple Preserves Recipe 355

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PINEAPPLE-PEACH JAM



Pineapple-Peach Jam image

I stumbled on this when I had an excess of pineapple and peaches. The resulting jam tasted a lot like duck sauce when warm, and it makes an excellent condiment to savory meals and accompanies chicken nicely. Cold, it's also a delicious jam. Creates about 8 to 10 half-pint jars, depending on the size of your peaches and pineapple.

Provided by Anne OBrien-Kakley

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h

Yield 64

Number Of Ingredients 5

8 overripe peaches, peeled and halved
1 ripe pineapple, peeled and cut into 1-inch pieces
2 lemons, juiced
7 tablespoons regular pectin
4 cups white sugar

Steps:

  • Immerse 8 to 10 half-pint jars in simmering water until sauce is ready. Wash lids and rings in warm soapy water. Set aside.
  • Combine peaches and pineapple in a large pot. Cook and stir over medium heat until fruit juices are released, 6 to 10 minutes. Add lemon juice, stirring continuously. Add sugar and stir. Add pectin; cook and stir until slightly thickened, about 2 minutes.
  • Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw on rings finger-tight.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.

Nutrition Facts : Calories 55.8 calories, Carbohydrate 14.6 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.7 mg, Sugar 14 g

AWARD WINNING PINEAPPLE PRESERVES



Award Winning Pineapple Preserves image

I needed some pineapple preserves to make Ang1102's Recipe #168803. No problem I thought, I'll just pick some up at my corner store. No luck, They didn't have any so I thought no problem, I'll just get a recipe off of zaar. No luck!, I went on a search and was attracted to this recipe because it only uses 2 ingredients and looked easy. Boy did I get lucky with this one! From Food Down Under. EDIT: Thanks to Diana, I was able to change the title to award winning! Check her review for making these preserves even better!

Provided by cookiedog

Categories     Pineapple

Time 40m

Yield 2 jars

Number Of Ingredients 2

20 ounces crushed pineapple in juice
2 cups granulated sugar

Steps:

  • Bring pineapple and sugar to a boil in a large saucepan and cook 20 minutes, stirring constantly until thickened or until the temperature reaches 220F on a thermometer (this is the jelling stage at sea level).
  • Pour immediately into hot sterilized jars; wipe rims with a clean cloth, place lids and screw on bands fingertip-tight.
  • Process jars in a water-bath canner for 5 minutes.
  • Place jars on a clean towel.
  • Cover with towel to prevent drafts and let cool undisturbed for 24 hours.

Nutrition Facts : Calories 944.2, Fat 0.2, Sodium 4.8, Carbohydrate 244.5, Fiber 2.3, Sugar 240.6, Protein 1.2

PEACH SURPRISE PIE



Peach Surprise Pie image

A peaches and cream pie served with a raspberry sauce. For special occasions, garnish with fresh mint leaves. Quick and easy to make and very yummy as well!!

Provided by CORWYNN DARKHOLME

Categories     Desserts     Pies     No-Bake Pie Recipes

Time P1DT15m

Yield 8

Number Of Ingredients 7

1 (9 inch) pie crust, baked
2 (8 ounce) packages cream cheese, softened
¼ cup white sugar
½ teaspoon vanilla extract
2 cups sliced peaches, drained
¼ cup raspberry preserves
1 teaspoon lemon juice

Steps:

  • Combine softened cream cheese, sugar, and vanilla extract in a medium mixing bowl. Mix until smooth. Spread onto bottom of baked pie shell. Chill several hours or overnight.
  • Before serving, top cream cheese layer with drained peach slices. Mix raspberry preserves with lemon juice until well combined. Spoon over peaches. Garnish with mint sprigs.

Nutrition Facts : Calories 355.5 calories, Carbohydrate 29.8 g, Cholesterol 61.6 mg, Fat 24.7 g, Fiber 1 g, Protein 5.3 g, SaturatedFat 14 g, Sodium 270.2 mg, Sugar 19.8 g

PEACH PINEAPPLE JAM



Peach Pineapple Jam image

This is SO yummy! The nice touch of the maraschino cherries gives it a nice taste and makes the jam pretty as well. This looks wonderful in gift baskets!

Provided by QueenJellyBean

Categories     Fruit

Time 35m

Yield 7 half pint jars, 112 serving(s)

Number Of Ingredients 6

3 cups peaches, chopped fine (about 2.5 lbs)
1 cup crushed pineapple, drained
1/4 cup lemon juice
1/4 cup maraschino cherry, chopped
1 (2 ounce) package pectin (MCP brand)
5 1/2 cups sugar

Steps:

  • In a large kettle, combine peaches that have been washed, peeled, pitted and chopped with pineapple, lemon juice and cherries.
  • Add pectin and mix together.
  • Over medium high heat, bring to a boil stirring constantly.
  • Add the sugar all at once, mix well and return to a full rolling boil, adding 1/2 tsp butter if needed to reduce foaming.
  • When it reaches the full rolling boil, boil for 4 minutes.
  • Remove from heat and continue to stir for a couple minutes. If need be, skim foam off the top. Pour into hot jars.
  • If needed wipe edge of jars and then put lids and rings on. Get them as tight as you can by hand and turn upside down. Set timer for 5 minutes.
  • After 5 minutes, turn right side up and let sit in an area free from drafts until cooled.
  • If desired you can water process. Either way if the jar does not seal, put it in the fridge and use it first.

Nutrition Facts : Calories 42.9, Sodium 1.1, Carbohydrate 11.1, Fiber 0.1, Sugar 10.5, Protein 0.1

MCP® PEACH-PINEAPPLE FREEZER JAM



MCP® Peach-Pineapple Freezer Jam image

What better to offset tangy pineapple than sweet, luscious peaches? And a jam combining those fruity flavors tastes just as good as it sounds!

Provided by My Food and Family

Categories     Home

Time P1DT30m

Yield About 7 (1-cup) containers or 112 servings, 1 Tbsp. each

Number Of Ingredients 6

2-1/4 cups prepared fruit (buy about 2 lb. fully ripe peaches)
1 can (8 oz.) crushed pineapple in juice, undrained
1/4 cup fresh lemon juice
1 box MCP Pectin
1 cup light corn syrup
4-1/2 cups sugar, measured into separate bowl

Steps:

  • Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
  • Peel and pit peaches. Finely chop or grind fruit. Measure exactly 2-1/4 cups prepared peaches into large bowl. Measure exactly 1 cup crushed pineapple with juice into bowl with peaches. Stir in lemon juice.
  • Stir pectin into prepared fruit mixture in bowl. Let stand 30 min., stirring every 5 min. Stir in corn syrup. Gradually add sugar, stirring until well blended after each addition. Stir an additional 3 min. or until sugar is completely dissolved and no longer grainy. (A few sugar crystals may remain.)
  • Fill all containers immediately to within 1/2 inch 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. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 10 g, Protein 0 g

PEACH-PINEAPPLE PRESERVES RECIPE - (3.5/5)



Peach-Pineapple Preserves Recipe - (3.5/5) image

Provided by á-170456

Number Of Ingredients 7

5 pounds peaches - (abt 10 large)
2 cans crushed pineapple - (8 1/2 oz ea) do not drain
1/3 cup bottled lemon juice
5 cups sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon mace

Steps:

  • Peel, pit and large dice peaches. Put cut peaches into water containing ascorbic acid so that peaches won't darken, until all peaches are cut up. Rinse peaches and put into heavy saucepan. Add undrained pineapple, lemon juice, sugar and spices. Bring to a boil, dissolving sugar. Turn head down and cook at a slow boil until preserves are thick and translucent. Remove from heat, removing any foam with a metal spoon. Ladle into hot jars, clean rims, seal. Process in water bath canner for 10 minutes. This recipe yields 5 to 6 pints

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