Quantity: 6 pints

Jar size: Half-pints or pints

Ingredients:

3 lbs peaches

3 lbs pears

1-1/2 lbs slightly underripe seedless green grapes

10-oz jar of maraschino cherries

3 cups sugar

4 cups water

Instructions:

1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

2. Stem and wash grapes, and keep in ascorbic acid solution to prevent browning. One teaspoon or 3000 mg ascorbic acid (vitamin C) to one gallon water.  If using tablets, crush thoroughly, before adding to water.  You may also use a commercial ascorbic acid mixture, follow label for use.

3. Dip ripe but firm peaches, a few at a time, in boiling water for 1 to 1-1/2 minutes to loosen skins. Dip in cold water and slip off skins.

4. Cut in half, remove pits, cut into 1/2-inch cubes and keep in solution with grapes.

5. Peel, halve, and core pears. Cut into 1/2-inch cubes, and keep in solution with grapes and peaches.

6. Combine sugar and water in a saucepan and bring to boil. Drain mixed fruit.

7. Add 1/2 cup of hot syrup to each hot jar. Then add a few cherries and gently fill the jar with mixed fruit and more hot syrup, leaving 1/2-inch headspace.

8. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean towel; apply two-piece metal canning lids.

9. Process in a boiling water or steam canner according to the chart.. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner or Steam Canner

Source:

National Center for Home Food Preservation