• Start by preparing jars and getting water in the canner heating.You want the canner hot, but not boiling, when the jars are ready to be processed.

  See full water bath canning instructions here.  

Prepare your canning equipment.

• Gather equipment needed.
• Wash jars in hot soapy water.
• Fill you canner about half full and heat to hot not boiling.
• Place jars in the water bath canner to keep warm. The goal is hot jars when the jam is ready to go in the jars. I use the canner rack and simply place the jars upside down in the rack above the steamy water.

Prepare Ingredients:

• Make the calcium water: (don't worry this is very easy!) Mix the calcium powder with water in a small jar. Package directions will have amounts. You will not use all of it in a single batch of jam. Save extra for your next batch.
• Mix the pectin and sugar: In a separate bowl, thoroughly mix 2 tsp Pomonas pectin powder with your chosen amount of sugar. Don’t skip this step! Pomona’s Pectin needs to be mixed with the sugar first to prevent clumping when added to the fruit. If you are using honey, or another alternative sweetener mix the pectin with that.

Cook the jam:

• In a large pot, combine peaches, pineapple, lemon juice, and 2 tsp calcium water. (you won’t use all the calcium water that you made)
• Bring the mixture to a boil over high heat. I like to use a masher to encourage the peaches to start smushing.
• Gradually pour the pectin-sugar mixture into the peaches. Stirring constantly until fully dissolved.
• Return to a full rolling boil and boil for exactly 1 minute. Remove from the heat.
• At this point your jam is done and you can just cool and store in the refrigerator or freeze it if you want.

Peach Pineapple Jam, Water Bath Canning Instruction

Fill the Jars:

• Remove hot jars from the canner. You can use pints or half pint jars
• Using a funnel, ladle hot jam into jars, leaving 1/4 inch headspace. (the space between the jam and the lid)
• Wipe jar rims clean. If there is sticky jam on the rim it might interfere with the seal.
• Place lids on jars and screw on bands until fingertip tight.

Process the jars:

• Place jars in the water bath canner.
• They should be covered by at least 1 inch of water.
• Bring to a rolling boil and process for 10 minutes. Adjust for altitude. (adjustments in the recipe card below)
• When your time is done, turn off the heat and let the canner rest for 5-10 minutes.

Cool and store:

• Remove jars from canner and let cool on a towel for 12-24 hours. I do overnight.
• Check seals—lids should not flex up and down.
• Store sealed jars in a cool, dark place. Don’t forget to label them!