4 c Drained peach pulp
--(procedure as below)
2 c Drained crushed pineapple
--(unsweetened)
1/4 c Bottled lemon juice
2 c Sugar (optional)
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.
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-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 headspace.
Adjust lids and process as recommended in Table 1.
Table 1. Recommended process time for Peach-Pineapple Spread in a
boiling-water canner.
Style of Pack: Hot. Jar Size: Half-pints.
Process Time at Altitudes of 0 - 1,000 ft: 15 min
1,001 - 3,000 ft: 20 min.
3,001 - 6,000 ft: 20 min.
Above 6,000 ft: 25 min.
Style of Pack: Hot. Jar Size: Pints.
Process Time at Altitudes of 0 - 1,000 ft: 20 min
1,001 - 3,000 ft: 25 min.
3,001 - 6,000 ft: 30 min.
Above 6,000 ft: 35 min.
===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias
