“Pineapples were on sale and I remembered a jam I made with my mom way back when after we had some pineapple punch leftovers after a party...”
READY IN:
40mins
SERVES:
8
YIELD:
8 jars
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel and core pineapple; cut into small pieces. Peel mango and cut into pieces. Wash peaches and cut into pieces. Wash strawberries.
  2. Put all fruits in a large pot add wine and pectin and puree.
  3. Bring to a boil then take of heat to add sugar. After adding sugar bring to a rolling boil again. Boil for 3 minutes.
  4. Fill jam into Mason jars (I ended up with a little more than 8 6oz jars). Make sure rims are clean before closing lids.
  5. I do not can my jams but just make sure the lids pop - indicating the vacuum inside the jars - and then store them for up to a year at room temperature.

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