Pineapple Peach Freezer Jam

You can make peach jam without cooking the peaches but minimal cooking does release the flavor. In this case, we enhanced the flavor with the addition of crushed pineapple.

2 1/2 cups chopped and cooked peaches
3/4 cup crushed pineapple
1/4 cup lemon juice

1 package pectin, MCP or equal
4 1/2 cups granulated sugar
1 cup light corn syrup

Wash and dry the five pint-sized jam jars or plastic containers. Make sure the lids fit tightly.
Peel the peaches and chop them into fine pieces. Cook the peaches until bubbly and soft. Measure the fruit to make certain that you have the right amount. Place the measured fruit in the bowl of your stand-type mixer. Add the pineapple and lemon juice.
Using the paddle attachment, stir in the pectin thoroughly. Turn the mixer to the lowest setting and let the mixer run for ten minutes. Let sit for 20 minutes.
Add the corn syrup into the fruit mixture. The corn syrup reduces the likelihood of sugar crystallization. Add the sugar and stir with the mixer until it is completely dissolved and no longer grainy, about five minutes.
Immediately, pour the jam into your prepared containers leaving 1/2 inch clearance for expansion while freezing. Let the jars stand on the counter for 24 hours to allow the pectin to set then freeze.
Notes:

Using the paddle and your stand type mixture will incorporate air in into your jam. The jam will be opaque and lighter color but quite attractive.
Once the pectin begins to set up thickening the jam, do not stir. Continuing to stir will break down the pectin and make for a syrupy jam.
Dennis Weaver, Prepared Pantry

http://www.nancyskitchen.com