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Peach/Pineapple Jam THM-E

Author Glenda Glenda


  • 6 cups pureed peaches
  • 1 20 ounce can pineapples, on their own juice
  • 1 1/2 cups erythritol
  • 1/2 cup water
  • 1 1/2 tablespoon unflavored gelatin
  • 1/2 cup orange xylitol jello


  1. Blend peaches and pineapples together until fairly smooth. Pour into a kettle. Add erythitol and cook for 10 minutes. Soften Gelatin in water. Add jello and softened gelatin to peach mixture. Cook 1 minute longer. Ladle into containers and cool. Freeze. 4 pints.

  2. *I ladle the jam into pint jars; add lids and rings. Seal. I store the jars of jam in the fridge so they stay sealed.
  3. **This recipe can also be made with 8 cups blended peaches and omitting the pineapple.

  4. **If you do not want to use sugar-free Jello you can replace it with 1 tablespoon unflavored gelatin, 3 tablespoons xylitol, and 1/4 teaspoon orange flavoring.