Michigan State University Extension
Preserving Food Safely - 01600897
10/13/97
4 cups drained peach pulp (procedure as below) 2 cups drained unsweetened crushed pineapple 1/4 cup bottled lemon juice 2 cups sugar (optional)
This recipe may be made with any combination of
peaches, nectarines, apricots and plums.
This recipe may also be made without sugar or with as
little as 2 cups. Nonnutritive sweeteners may be added;
however, the sweetening power of aspartame may be lost
within 3 to 4 weeks.
YIELD: 5 to 6 half-pints
PROCEDURE: 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). Place ground or crushed fruit in a
2-qt. saucepan. Heat slowly to release juice, stirring
constantly, until fruit is tender. Place cooked fruit in a
jelly bag or strainer lined with four layers of cheesecloth.
Allow juice to drip about l5 minutes. Save the juice for
jelly or other uses. Measure 4 cups of drained fruit pulp
for making spread. Combine the 4 cups of pulp, pineapple,
and lemon juice in a 4-qt. saucepan. Add up to 2 cups of
sugar, if desired, and mix well. Heat and boil gently for
l0 to l5 minutes, stirring enough to prevent sticking. Fill
hot jars quickly, leaving l/4-inch headspace. Adjust lids
and process.
RECOMMENDED PROCESS TIMES FOR PEACH-PINEAPPLE
SPREAD IN A BOILING-WATER CANNER
Process Times at Altitudes of
Style of Jar 0- 1001- 3001- 6001- Pack Size 1000 ft. 3000 ft. 6000 ft. 8000 ft.
Hot Half-pints l5 min. 20 20 25
Hot Pints 20 25 30 35