requested Pineapple Peach Jam recipe I hope that you like it as much as we do

Low Sugar Pineapple Peach Jam
5 cups finely chopped (peeled) peaches (see blanching instructions below)
1 can finely chopped pineapple 14oz.
2 Tbsp fresh lemon juice.
3 cups granulated sugar, plus ½ cup
1/4 tsp. ground allspice
1 packet low/no sugar pectin (see notes below)
Peel & chop peaches
Wash jars and screw bands in hot soapy water and rinse. Fill a water bath canner with water and your empty jars (with lids off) and bring to a simmer. This will serve two purposes: It will heat the water for the water bath processing and will heat the jars for filling with hot jam. You are not sterilizing the jars as this is not needed when you will be processing for 10 minutes or longer. You are just heating them for filling. Be sure that the water level is high enough to cover all the jars with 2 inches of water when processing later. Place the jar lids in a sauce pan and cover with hot water until ready to use.
Place fruit and lemon juice into a large stockpot. Measure out the sugar and place into a separate bowl. Then into another smaller bowl, combine 1/2 cup sugar from the measured amount and the 1 box of the sure-jell no sugar pectin. Add just the sugar/pectin mixture to the fruit (leave the remaining sugar out for now) and bring the mixture to a full rolling boil on high heat. While heating, you can add 1/2 teaspoon of butter if you wish (to reduce foaming). Stir constantly to prevent burning.
When the mixture reaches a rolling boil (one that cannot be stirred down), add remaining sugar, and the spices and continue to stir. Bring mixture back to a full rolling boil and boil for exactly 1 minutes. Remove from heat and skim off any foam. Pull the hot jars out of the water, dumping the hot water back into the pot as you go. Then ladle the hot jam into the heated jars filling to within 1/8 inch of the top. Wipe down the rims and add lids and rings. Place jars back into the water canner and bring to a a gentle boil. Process jam for 10 minutes. Remove jars and allow to cool. Check seals and label. place on newspaper to set & do not move for 24hours. Be sure that the jars on the outside are clean & have no drips after the 24hr period you can wipe clean just in case