Never tried to make jams from canned fruit....but I have made it from frozen.
But it's the season for fresh fruit.....why not just use fresh?
Linda C

Most canned fruit, especially the more inexpensive items, contains corn syrup as a sweetening agent so it doesn't seem like as good an alternative as using frest fruit, especially when it's in season.

Some of the bottled grape juices are unsweetened but their cost is relatively high.

Here is a recipe I found. I don't know how good it is but you can try it.

Peach Jam
Drain peaches and crush to yield 6 cups.

Place 6 cups crushed peaches, 2 cups crushed pineapple, and 8 cups sugar into a saucepan. Bring to a boil and cook 20 minutes.

Remove from heat and stir in 2 boxes of orange jell-o. Stir well until dissolved. Can and seal.

I have made Strawberry/Pineapple jam like this but I used fresh strawberries with the canned crushed pineapple and it turns out fine. Just add equal amount of sugar to your fruit and cook about 20\-30 till thickend and pour into prepared jars.

I would check with the Harvest Forum in the garden section of GW. Many recipes that taste good are not good or safe for canning. That recipe does not say anything about processing the canned jam. It might be ok if stored in the refrigerator but it would not be safe to store at room temperature.

Today I made pineapple jam with four tins of crushed pineapple in juice. I removed some of the juice, weighed the fruit and a nominal amount of the juice to stop it burning in the pan then added the same amount of granulated sugar plus one packet of pectin. I cooked it until the sugar dissolved then boiled rapidly - it read jam on the thermometer. I am thrilled with the result - it is delicious and am going to try some alternative tinned fruit next week. Highly recommend trying.