Peach-Pineapple Spread

Download
photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
4
Yields:
5-6 pints.
Advertisement

ingredients

  • 4 cups drained peaches, pulp procedure below
  • 2 cups drained unsweetened crushed canned pineapple
  • 14 cup bottled lemon juice
  • 2 cups sugar (optional)
Advertisement

directions

  • 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.
  • 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 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-quart 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 15 minutes in a boiling-water canner.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes