Pineapple-Peach Jam

Prepare Jars: Immerse 8 to 10 half-pint jars in simmering water to sterilize. Keep warm until ready to fill. Wash lids and rings in warm, soapy water and set aside. (Time: 15 minutes)

Combine and Cook Fruit: In a large, heavy-bottomed pot, combine the peaches and pineapple. Cook over medium heat, stirring frequently, until the fruit begins to release its juices and soften. (Time: 6-10 minutes)

Add Lemon and Sugar: Stir in the lemon juice, ensuring it's well combined. Gradually add the sugar, stirring continuously until dissolved. (Time: 3-5 minutes)

Incorporate Pectin and Thicken: Add the pectin to the fruit mixture and stir vigorously to ensure it's fully incorporated. Continue to cook and stir until the jam reaches a slightly thickened consistency. (Time: 2-3 minutes)

Pack Jars: Carefully ladle the hot jam into the prepared jars, leaving approximately 1/4 inch of headspace at the top. Use a clean knife or spatula to release any trapped air bubbles. (Time: 10-15 minutes)

Seal Jars: Wipe the rims of the jars with a clean, damp paper towel to remove any residue. Place the lids on top and screw on the rings finger-tight. (Time: 5 minutes)

Process Jars: Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil. Gently lower the filled jars into the boiling water using a jar lifter, ensuring they are at least 2 inches apart. Add more boiling water, if necessary, to cover the jars by at least 1 inch. Bring the water back to a rolling boil, cover the pot, and process for 10 minutes.

Cool and Check Seals: Carefully remove the jars from the stockpot and place them on a towel-lined surface to cool completely. As the jars cool, you should hear a popping sound as the lids seal. After cooling, check the seals by pressing down on the center of each lid. If the lid doesn't flex, it's properly sealed. (Time: 2-3 hours cooling)