Peach Pineapple Jam

Directions

1. 1
   Wash jars, place in 9X13 metal pan upside down with two cups of water in pan.Heat oven to 225*. Put pan in oven. Place seals in a saucepan, heat on low, seals should be hot.
2. 2
   In large stockpot, add 8 cups of chopped fresh peaches with any juice, or canned chopped peaches with juice.
3. 3
   Measure crushed pineapple and juice.
4. 4
   Add enough water to measure 3 1/2 cups.
5. 5
   Add to stockpot.
6. 6
   Add orange jello pkgs and sure-jell.
7. 7
   Add margarine or butter.
8. 8
   Stir with a wooden spoon to mix.
9. 9
   Add 2 cups water.
10. 10
    Heat to a boil.
11. 11
    Add sugar all at once.
12. 12
    Stir constantly so it does not scorch. Boil for one full minute, a rolling boil that you cannot stir down.
13. 13
    Take off heat.
14. 14
    Skim off foam.
15. 15
    Add maraschino cherries if desired. Stir.
16. 16
    Fill jars, 1/4 inch head room. Wipe the neck edge and top of each filled jar with damp clean cloth, seal and tighten with ring.
17. 17
    Have a canner ready to place jars in hot water bath for 10 minutes. Take out with tongs and place on towel padded counter.
18. 18
    You will hear a pop and the seal will be dented in when sealed.
19. 19
    12-15 1/2 pint jars with seals and rings.
20. 20
    Remember thuis takes time to seal, it is hot when it comes out of the canner so let it cool. If not set up overnight, use the recipe Liquid Cement #151544. It is not mine but hats off to cook who make it, it works!