Peach Pineapple Jam - cooking recipe

Ingredients

3 cups peaches, chopped fine (about 2.5 lbs)
1 cup crushed pineapple, drained
1/4 cup lemon juice
1/4 cup maraschino cherry, chopped
1 (2 ounce) package pectin (MCP brand)
5 1/2 cups sugar

Preparation

In a large kettle, combine peaches that have been washed, peeled, pitted and chopped with pineapple, lemon juice and cherries.
Add pectin and mix together.
Over medium high heat, bring to a boil stirring constantly.
Add the sugar all at once, mix well and return to a full rolling boil, adding 1/2 tsp butter if needed to reduce foaming.
When it reaches the full rolling boil, boil for 4 minutes.
Remove from heat and continue to stir for a couple minutes. If need be, skim foam off the top. Pour into hot jars.
If needed wipe edge of jars and then put lids and rings on. Get them as tight as you can by hand and turn upside down. Set timer for 5 minutes.
After 5 minutes, turn right side up and let sit in an area free from drafts until cooled.
If desired you can water process. Either way if the jar does not seal, put it in the fridge and use it first.