Pineapple Sangria Jam

1. 1

   Peel and core pineapple; cut into small pieces.

2. 2

   Peel mango and cut into pieces.

3. 3

   Wash peaches and cut into pieces.

4. 4

   Wash strawberries.

5. 5

   Put all fruits in a large pot add wine and pectin and puree.

6. 6

   Bring to a boil then take of heat to add sugar.

7. 7

   After adding sugar bring to a rolling boil again.

8. 8

   Boil for 3 minutes.

9. 9

   Fill jam into Mason jars (I ended up with a little more than 8 6oz jars).

10. 10

    Make sure rims are clean before closing lids.

11. 11

    I do not can my jams but just make sure the lids pop - indicating the vacuum inside the jars - and then store them for up to a year at room temperature.

No additional tips available.