Reduced-sugar Peach-pineapple Spread


Quantity: 5 to 6 half-pints

Jar size: Half-pints or pints


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.


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



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-3000 ft

3001-6000 ft

Above 6000 ft



15 min

20 min

20 min

25 min



20 min

25 min

30 min

35 min

Source: National Center for Home Food Preservation