Pineapple and Peach Jam with Mint
Found on cookinginthecrescentcity.wordpress
Makes 8 half pints
1 and a half pineapples (about 6 cups), washed, peeled, eyes removed, quartered, and cored.
Chop into small pieces.
6 cups of peaches, peeled, pitted, and chop into pieces
2 cups of sugar
4 tablespoons of lemon juice
1 and 1/2 tablespoons of minced fresh mint
Put pineapple, peaches, and sugar into a pot and bring to a simmer, stirring frequently, until the juices are just starting to cover the fruit. Pour the mixture into a colander or mesh strainer and set it over a large bowl, stirring the fruit around to extract as much liquid as you can. Return that juice to the pan and bring to a boil over high heat, stirring occasionally, until the syrup is thick and reduced, about 10 minutes. Return your fruit along with any excess juices that may have accumulated to the pot, along with 4 tablespoons of lemon juice and bring to a simmer. Simmer, stirring frequently, until the fruit is very tender, about 15 minutes. Once it reaches the desired consistency (to a jam consistency, this jam will not gel), remove from the heat and stir in your 1 – 2 tablespoons of mint. Ladle into your jars to 1/4 inch headspace, remove air bubbles, wipe rims, and assemble lids. Process in a boiling water bath for 15 minutes.