Pineapple Sangria Jam

• 2 pineapple
• 3 small peaches
• 1 mango
• 12 lb strawberry
• 500 ml white wine
• 2 cups sugar
• 2 (1 3/4 ounce) boxes no-sugar-needed pectin

1. Peel and core pineapple; cut into small pieces.
2. Peel mango and cut into pieces.
3. Wash peaches and cut into pieces.
4. Wash strawberries.
5. Put all fruits in a large pot add wine and pectin and puree.
6. Bring to a boil then take of heat to add sugar.
7. After adding sugar bring to a rolling boil again.
8. Boil for 3 minutes.
9. Fill jam into Mason jars (I ended up with a little more than 8 6oz jars).
10. Make sure rims are clean before closing lids.
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.

pineapple, peaches, mango, strawberry, sugar, pectin

Taken from www.food.com/recipe/pineapple-sangria-jam-480417 (may not work)