3 pounds or 2 quarts (1.5 kg or 2 L) ripe peaches
1/2 cup (125 mL) canned crushed pineapple, drained
1 package original Certo crystals
5 cups (1.25 L) sugar
1/4 cup (50 mL) maraschino cherries, cut in quarters
Peel peaches and remove pits. Cut in quarters and crush with a potato masher or chop coarsely in a food processor. Transfer to a 6-cup (1.5 L) measure.
Wash orange and lemon; dry thoroughly and coarsely grate the rinds. Add rind to peaches. Peel orange and lemon and remove sections from white membranes. Chop sections and add, with the drained pineapple, to the peaches. The fruit should measure between 4 1/2 to 5 cups (about 1.25 L). If less than that, add more peaches or pineapple; if more, remove some of the fruit.
Transfer fruit to a large, heavy-bottomed pot and mix in the Certo crystals. Place over high heat and stir until mixture comes to a hard boil. Add sugar all at once and bring to a full rolling boil; boil hard for
1 minute, stirring constantly. Remove from heat and stir in maraschino cherries. Let stand for 5 minutes, stirring occasionally and skimming off any foam.
Ladle into hot sterilized jars; seal. Let stand overnight at room temperature. Refrigerate a few jars for immediate use and store remaining jars in the freezer.
Makes 6 to 8 (8-ounce/250 mL) jars.
Note: If storing at room temperature, Sandra suggests covering the hot jam with a thin layer of paraffin. We suggest sealing in mason-type jars with two-piece lids.