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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
4 cups drained peaches, pulp procedure below |
2 cups drained unsweetened crushed canned pineapple |
1/4 cup bottled lemon juice |
2 cups sugar (optional) |
Directions:
1. This recipe may be made with any combination of peaches, nectarines, apricots and plums.
2. This recipe may also be made without sugar or with as little as 2 cups.
3. Nonnutritive sweeteners may be added; however, the sweetening power of aspartame may be lost within 3 to 4 weeks.
4. Thoroughly wash 4 to 6 pounds of firm, ripe peaches.
5. Drain well.
6. Peel and remove pits.
7. Grind fruit flesh with a medium or coarse blade, or crush with a fork (do not use a blender).
8. Place ground or crushed fruit in a 2-quart saucepan.
9. Heat slowly to release juice, stirring constantly, until fruit is tender.
10. Place cooked fruit in a jelly bag or strainer lined with four layers of cheesecloth.
11. Allow juice to drip about l5 minutes.
12. Save the juice for jelly or other uses.
13. Measure 4 cups of drained fruit pulp for making spread.
14. Combine the 4 cups of pulp, pineapple, and lemon juice in a 4-quart saucepan.
15. Add up to 2 cups of sugar, if desired, and mix well.
16. Heat and boil gently for l0 to l5 minutes, stirring enough to prevent sticking.
17. Fill hot jars quickly, leaving l/4-inch headspace.
18. Adjust lids and process 15 minutes in a boiling-water canner.
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