Name: Pineapple and Peach Jam with Mint
Yield: Makes about 4 half-pint jars
Cuisine: Georgian
Ingredients: 3 tablespoons fresh lemon juice; 1 tablespoon minced fresh mint; 1½ cups sugar; 1½ pounds peaches, peeled, pitted, and thinly sliced (about 2½ cups); 1 (3½-pound) pineapple, washed, peel and eyes removed, quartered, and cored

Preparation info

Makes about
4
half-pint jars

Difficulty
Easy

Appears in

Canning for a New Generation by Liana Krissoff

By Liana Krissoff

Published 2010

About

Ingredients

1 (3½-pound) pineapple, washed, peel and eyes removed, quartered, and cored
1½ pounds

Method

Prepare for water-bath canning: Sterilize the jars and keep them hot in the canning pot, put a small plate in the freezer, and put the flat lids in a heatproof bowl. (details.)

Cut the pineapple quarters lengthwise into 4 strips, then thinly slice; you should have about 4 cups.

Put the pineapple, peaches, and sugar in a wide,