INGREDIENTS

INSTRUCTIONS

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
Style of Pack: Hot.  Jar Size: Pints. Process Time at Altitudes of 0 -
1,000 ft: 20 min
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
courtesy of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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