Peach-Strawberry-Pineapple Freezer Jam

By Hklbrries

Ingredients

• 2 pounds peaches, about
• 3/4 pint strawberries, about
• 1/4 cup drained canned crushed pineapple
• 2 tbsp lemon juice
• 2 tbsp water
• 1 package (2 ounces) powdered pectin
• 1 cup light corn syrup
• 4 1/2 cups sugar

Details

Servings 8

Preparation

Step 1

Peel, pit and finely chop peaches in food chopper, blender or food processor. Measure 2 cups. Rinse and stem strawberries; fully crush, one layer at a time, to let juices flow freely. Measure 3/4 cup. In large bowl or saucepan stir together peaches, strawberries, pineapple, lemon juice and water. Stirring vigorously, slowly sift in pectin. Set aside 30 minutes, stirring occasionally. Add corn syrup, stirring well. Gradually stir in sugar. To hasten sugar dissolving, jam mixture may be heated slightly, but do not heat to more than 100 F. Ladle into half pint or 1 pint freezer containers, leaving 1/2-inch headspace to allow for freezer expansion. Cover with tight lids.

Keeps 1 to 2 weeks in fridge, 1 year in freezer.