Ingredients
Ingredients
- 4 Cups Peach
- 2 Cups Crushed Pineapple
- 1/4 Cup Lemon Juice
- 2 Cups White Sugar
Directions
Directions
- 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-quart 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 15 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-quart saucepan.
- Add up to 2 cups of sugar, if desired, and mix well.
- Heat and boil gently for 10 to 15 minutes, stirring enough to prevent sticking.
- Fill jars quickly, leaving 1/4-inch head space.
- Recommended process time for Peach-Pineapple Spread in a boiling-water caner: 20 minutes
- 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.
Ingredients
Ingredients
- 4 Cups Peach
- 2 Cups Crushed Pineapple
- 1/4 Cup Lemon Juice
- 2 Cups White Sugar
