Ingredients
8 medium peaches, peeled and cut into wedges1 small unpeeled navel orange, cut into wedges2 cans (8 ounces each) crushed pineapple, undrained12 maraschino cherries3 tablespoons maraschino cherry juice2 packages (1-3/4 ounces each) powdered fruit pectin10 cups sugar
Preparation
Rinse thirteen 1-cup plastic containers and lids with boiling water. Dry thoroughly.
In a blender or food processor, cover and process fruits and cherry juice in batches until smooth. Transfer to a large stockpot; stir in pectin and bring to a rolling boil over high heat, stirring frequently. Add sugar and return to a rolling boil. Boil 2 minutes, stirring constantly.
Remove from heat. Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers. Immediately cover with lids. Let stand at room temperature 24 hours.
Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.
