Michigan State University Extension
Preserving Food Safely - 01600897
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