Make Big Jim's signature jam with fresh peaches, pineapple, and cherries. A fruity, easy homemade recipe that's been perfected over hundreds of jars. Get the recipe.
Sent in by BigJim — Thanks!
A wonderfully fruity jam combining fresh peaches, crushed pineapple, and maraschino cherries. BigJim’s own recipe — he’s made hundreds of jars using this method and swears by it.
Ingredients
- 6–8 Elberta peaches, washed (not peeled)
- 1 can (20oz) crushed pineapple
- 15 maraschino cherries, quartered
- 4 cups sugar
- 2 boxes MCP dry pectin
- 1/4 cup lemon juice
Instructions
- Place pineapple, lemon juice, pectin, and peaches (sliced to fit) into a blender. Blend until peaches are cut into small pieces.
- Pour the blended mixture into a large stockpot. Add the quartered cherries.
- Cook over high heat, stirring until the mixture reaches a rolling boil.
- Add sugar and stir well to dissolve. Bring back to a rolling boil, then cook and stir constantly for 4 minutes.
- Pour into prepared pint jars and seal.
- Place jars upside down for 10 minutes, then turn right side up to complete the seal.
Notes
BigJim’s note: “By doing it this way you won’t have to put them in a water bath. Trust me I know this method works — this is the only way I seal my jars and I make hundreds of jars a year and haven’t lost one yet. I hope you enjoy this recipe, it’s my own.”