INGREDIENTS

INSTRUCTIONS

Place drained, cooked peaches, drained crushed pineapple, lemon juice and
sugar (if using) in 4-qt. saucepan. Mix well to dissolve sugar. Bring to a
boil, stirring constantly. Boil to desired thickness, 10 to 15 minutes,
stirring occasionally to prevent scorching. To freeze jam: Remove from
heat. Continue to stir about 2 minutes. Pour into freezer containers,
leaving 1/2-inch headspace. Seal. Chill in refrigerator, then store in
freezer. Keep in refrigerator after opening. To can jam: Pour boiling hot
jam into clean hot pint or half-pint canning jars to 1/4-inch from top of
jar. Seal and process in boiling water bath, 15 minutes for half-pint jars
or 20 minutes for pint jars. Cool and store in cool dry, dark place. After
opening, store in refrigerator. (Freezing a low or no sugar jam retains the
color better than if you can it. If you are going to use a little
artificial sweetener, it needs to be added after cooking, and should only
be used with a freezer jam.)
*For drained peach pulp: Wash and prepare fruit. Remove pits, stems and
seeds, and peel. Cut or chop fruit in a processor or mash with a fork. Cook
the fruit in a pan for a few minutes to release the juices -- be careful
not to overheat or burn. Pour fruit into a jelly bag (or cheesecloth) and
let the juice drain for 15 minutes. (You can save the juice for jelly or
for fruit juice.) Measure the solid fruit to use for making jams with
little or no sugar.
Posted to fatfree digest by ReddHedd@aol.com on Sep 28, 1998, converted by
MM_Buster v2.0l.

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