Quantity: 5 to 6 half-pints
Jar size: Half-pints or pints
Ingredients:
4 cups drained peach pulp (procedure as below)
2 cups drained unsweetened crushed pineapple
1/4 cup bottled lemon juice
2 cups sugar (optional)
Note - This recipe may be made with any combination of peaches, nectarines, apricots, and plums. This recipe may be made without sugar or with up to 2 cups, according to taste or preference. Non-nutritive sweeteners may be added. If aspartame (a low-calorie nutritive sweetener) is used, the sweetening power of aspartame may be lost within 3 to 4 weeks.
Instructions:
1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.
2. Thoroughly wash 4 to 6 pounds of firm, ripe peaches. Drain well. Peel and remove pits. Grind fruit flesh with a medium or coarse blade, or crush with a fork (do not use a blender).
3. Place ground or crushed fruit in a 2-quart saucepan. Heat slowly to release juice, stirring constantly, until fruit is tender.
4. Place cooked fruit in a jelly bag or strainer lined with four layers of cheesecloth. Allow juice to drip about 15 minutes. Save the juice for jelly or other uses.
5. Measure 4 cups of drained fruit pulp for making spread. Combine the 4 cups of pulp, pineapple, and lemon juice in a 4-quart saucepan. Add up to 2 cups of sugar, if desired, and mix well.
6. Heat and boil gently for 10 to 15 minutes, stirring enough to prevent sticking.
7. Fill jars quickly, leaving 1/4-inch headspace.
8. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.
9. Process in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.
Processing time:
Processing Times for Boiling Water Canner
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Process Times at Altitudes of: |
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Style of Pack |
Jar Size |
0-1000 ft |
1001-3000 ft |
3001-6000 ft |
Above 6000 ft |
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Hot |
Half-Pints |
15 min |
20 min |
20 min |
25 min |
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Pints
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20 min |
25 min |
30 min |
35 min |
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