Okay, I was a little surprised that this recipe didn't have your regular sure-jell in it, but I must say the jam turned out fabulous!
5 C. cut up peaches (Grandma recommends a food chopper)
2 1/2 C. crushed pineapple with juice (one reg. can)
7 1/2 C. sugar
Bring ingredients to a boil and then time for 20 minutes. Remove from heat and add 2 sm. packages apricot, peach or orange Jello. Stir well until Jello is dissolved. Ladle into 8oz. jam jars. Place hot lids and jar rings on jars and place in hot water bath with water covering jars by one inch. When water comes to a boil, time for 10 minutes. Remove and sit until cooled. Makes 12 - 8oz. jars.
My alterations: I didn't have crushed pineapple, so I used a can of chunked pineapple and blended it completely in my food processor. I also used raspberry Jello instead of the recommended and it turned out very yummy with a pretty color too.
2 comments:
Great!! I'll be anxious to try this. Did you just use a stock pot?
Do you think I could use frozen peaches for this? Sometimes you end up with more liquid.
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