When summer fruits begin to arrive in such abundance, it seems unthinkable to miss the opportunity to save some of their deliciousness to enjoy later in the year. Easy Peach Pineapple Freezer Jam taste like sunshine. Although I enjoy canning like many of you my schedule doesn’t always permit the amount of time it requires for the canning process. If you have the time, it’s worth it no doubt. I can vividly remember jar after jar of canned goods in every variety being prepared by my Mom and her Mother before her. Vegetables and fruits that not only came in handy during the cold winter months, but were so incredibly good and good for you!
In an effort to enjoy canned goods with little fuss, I set about to find a super simple way to preserve some of our favorite fruit as jam. In doing so, I looked at the different types of pectin i.e classic, low sugar, liquid and instant pectin and how each performed during the canning process. The different types of pectin, or thickener used to make jellies and jam are not interchangeable. So, don’t substitute a different type of pectin using this same method and amount. I also noted the differences between traditional canning of the jam and freezing. I tested several methods, and finally settled on this one I found on the Ball website and adapted it for making freezer jam using instant pectin.
When making freezer jam it’s imperative that you use fresh ripe fruit, removing all bruising or imperfections. Wash the jars with hot soapy water and dry thoroughly or clean using your dishwasher. When filling the jars, leave at least 1/2-inch of head space to allow for expansion. You can also use freezer safe plastic containers, if you prefer. This recipe requires no cooking. That’s right, no cooking on the stove due to using instant pectin. If you prefer using classic pectin, cooking is required, and you can read more about that here on the Ball website. This peach pineapple jam will keep in the refrigerator for up to 3 weeks for immediate use or, keep frozen for up to one year. To use, thaw frozen jam in the refrigerator and enjoy fresh summer fruit jam anytime you like.
After 24 hours it should thicken to look like this:
Would you like to use an alternate fruit or a different type of pectin? See how here.
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Helpful Kitchen Items:
Easy Peach Pineapple Freezer Jam
Ingredients
- 4 cup granulated sugar
- 12 Tbsp instant pectin
- 4 cups peaches peeled pitted and finely chopped [Approximately 8 medium]
- 2 cup fresh pineapple 1/2-inch chunks
- 3 Tbsp fresh lemon juice
- 1 Tbsp lemon zest
- 1/4 tsp pure almond extract
- 6 [8] oz jars or plastic freezer containers
Instructions
- In a clean medium size bowl, mix together the granulated sugar and pectin.
- Pulse the peach and pineapple chunks in a food processor until finely chopped.
- Add the chopped peaches,pineapple chunks, lemon juice, lemon zest and pure almond extract. Stir for 3 minutes until the sugar has completely dissolved. Let stand for 10 minutes.
- Ladle into the clean jars or plastic containers leaving 1/2-inch of head space. Wipe clean and seal tightly.
- Let sit for 24 hours on the counter.
- Use immediately storing chilled for up to 3 weeks or freeze for up to 1 year.
Notes
Serena | Serena Bakes Simply From Scratch says
I love the flavor combo! I can’t wait to try it!
Melissa says
Hi Serena, peaches and pineapple go together nicely. Thanks for stopping by!
Judi Fotherby says
I purchased all the ingredients tonight, but, I am confused now with the ‘instant pectin’ ingredient … I purchased a few boxes of Certo liquid pectin — one box has two pouches that are 85 mL (just over a third of a cup) each … Did I purchase the correct pectin? and if so, how much of this do I use? Hope to hear from you soon as I don’t want the fruit to go bad lol xo
Melissa says
Liquid pectin and instant pectin are not the same thing. This is the link to the calculator on the Ball website, it should be able to guide you regarding fruit to liquid pectin ratio. http://www.freshpreserving.com/tools/pectin-calculator
Stacey Dearth says
I’m thinking about adding a very fine diced jalapeño to this for some kick.
Stacey Dearth says
I’m thinking about adding a finely chopped jalapeño to this for a kick.
Melissa says
That sounds yum let me know how it goes.
Liz says
For the pectin can I used flavored jello. I use it in an apricot pineapple recipe.
Melissa says
I make this as the recipe is written. If you’ve had success using jello I suppose you could, it’s your call.
Helen says
I know this recipe was posted a while back, but I was wondering if it would turn out if I used Splendid or Stevia. I am diabetic.
Melissa says
Hi Helen, I consider all of my recipes current as they rotate regularly through my kitchen. I haven’t tried a lower sugar version of this freezer jam so, I’m not sure how to advise you. If you try it, let me know how it goes.
Izzy says
Thank you for this recipe. I love pineapple and peaches. I have made Strawberry freezer jam and it is great for so many things. It is so fresh, I use it for a topping for cheesecake. My Mom liked it on ice cream. This will be fabulous on scones, biscuits, cheesecake or ice cream. Fresh peaches are still in the store, so I am glad I found this recipe now. I really love your website.
Melissa says
You’re so right about freezer jam and classic strawberry is SO versatile. Welcome, visit often!
judy cunningham says
hi serena can I purchase regular pectin cook this jam and put it in sealed jars not in the freezer
Melissa says
Using proper canning technique you can.
John says
Do you have to put the pineapple in it? Like pineapple would just rather have peach jam.
Melissa says
Hi John, you can go all peach if you like, sure.
Sandra says
I would like to water bath processe. What do you think? Most of the recipes I’ve seen call for different kinds of pectin for the different procsses.
Melissa says
This can be canned just like any jam however, this recipe is designed for freezing.